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Here are the ingridients that are needed to produce a heavenly SCRAMBLED EGGS and PESTO:
- Take 1/2 of avocado, sliced.
- Provide 4 of eggs or 1 cup silken tofu.
- You need 3 tsp of moroccan seasoning.
- You need 1 tbsp of oat milk.
- You need of salt n pepper.
- Use of pesto.
- You need 1/4 of avocado, diced.
- You need 1 bunch of basil.
- Take 2 of garlic cloves, diced.
- Use 1 cup of olive oil.
- Provide 2 tbsp of pine nuts.
- You need 1/4 cup of parmesan cheese, grated (optional).
- Take 2 tbsp of lemon juice.
Ready with the ingridients? Below are the steps on producing SCRAMBLED EGGS and PESTO:
- In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick..
- Place into a clean container and store in the fridge..
- In a bowl, mix the eggs(tofu), milk and seasoning..
- 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)..
- 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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