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5 Minutes to Cooking Tasty SCRAMBLED EGGS and PESTO

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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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