Ingredients
Scale
- 4 large organic eggs
- 2 tbsp basil pesto (store-bought or homemade)
- Salt and pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
- Whisk the eggs in a bowl until well combined; season with salt and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour in the whisked eggs and stir gently until they begin to set.
- Incorporate the pesto once the eggs are nearly cooked through.
- Remove from heat and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (180g)
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 550mg