Pesto Scrambled Eggs with Sides
Fluffy scrambled eggs swirled with bright pesto and melted Parmesan, served alongside creamy hummus, fresh salad, and greens. Total breakfast in one plate, ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 16g
freshsimplequickamericanvegetarianeggsfluffycreamy
Ingredients
- 4 large eggs
- 3 tbsp pesto
- ¼ cup, grated parmesan cheese
Instructions
- 1
Heat a 10-inch skillet over medium with a drizzle of oil until shimmering, about 90 seconds.
- 2
Whisk eggs with salt and pepper, then pour into the skillet and stir gently with a spatula.
- 3
As the eggs start to set, stir in the pesto and Parmesan until streaky and just cooked through, 2–3 minutes total.
- 4
Slide the scramble onto a plate and arrange hummus, chopped salad, and greens alongside.
Tools you’ll need
- 10-inch skillet
- spatula
- whisk
- plate
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