Recipe: EZ Pesto/Spinach Scrambled Eggs
One of my favorites. A delicious and easy recipe to add to your meal plan for breakfast or any meal of the day.
Recipes Yields 1 Serving:
Eggs (3 whole)
Garlic Sea Salt (1-2tsp)
Black Pepper (season to taste)
Butter (1 tbsp)
Basil Pesto (1 tbsp)
Reduced Fat Sour Cream (2tbsp)
- Mix eggs and seasoning.
- Pour the eggs into a pan, add butter and turn the heat on.
- Keep on low heat while stirring constantly. Do not stop stirring as the eggs may get dry and lose the creamy texture. Wait until curds begin to form. Add the pesto & spinach, mix in well. Cook until eggs have reached desired doneness but they are still creamy, about 5-7 minutes total.
- Take off the heat, spoon sour cream in and mix well with the eggs. This will help the eggs cool down and stop cooking while keeping the creamy texture.
- Eat straight out of the pan, or put on a plate if you think you're classy.