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5 Minutes to Cooking Tasty SCRAMBLED EGGS and PESTO

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SCRAMBLED EGGS and PESTO

We hope you got benefit from reading it, now let’s go back to scrambled eggs and pesto recipe. To make scrambled eggs and pesto you need 13 ingredients and 5 steps. Here is how you achieve it.

Here are the ingridients that are needed to produce a heavenly SCRAMBLED EGGS and PESTO:

  1. Take 1/2 of avocado, sliced.
  2. Provide 4 of eggs or 1 cup silken tofu.
  3. You need 3 tsp of moroccan seasoning.
  4. You need 1 tbsp of oat milk.
  5. You need of salt n pepper.
  6. Use of pesto.
  7. You need 1/4 of avocado, diced.
  8. You need 1 bunch of basil.
  9. Take 2 of garlic cloves, diced.
  10. Use 1 cup of olive oil.
  11. Provide 2 tbsp of pine nuts.
  12. You need 1/4 cup of parmesan cheese, grated (optional).
  13. Take 2 tbsp of lemon juice.

Ready with the ingridients? Below are the steps on producing SCRAMBLED EGGS and PESTO:

  1. In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick..
  2. Place into a clean container and store in the fridge..
  3. In a bowl, mix the eggs(tofu), milk and seasoning..
  4. In a fry pan, on medium heat. Pour in the egg mixture. Allow to set slightly then stir again, continue until eggs are cooked through (makes a mix of scramble eggs and omelette)..
  5. Once cooked, place onto a plate. Allow to cool slightly. Then spoon over the pesto and avocado. Season to taste..

Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Jazz up your scrambled eggs with Cheddar cheese and pesto. I like it best on multigrain toast. Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites.

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