Pesto Scrambled Eggs Recipe -
Pesto Scrambled Eggs Recipe
  • READY IN 10 mins

Pesto Scrambled Eggs

Recipe by  

"What more can I say ... it's delicious (might not sound it, but it is) ... try it! Serve on toast if you want."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Heat oil in a skillet over medium heat. In a small bowl, combine egg, Cheddar cheese, salt and pepper. Pour into pan, and cook stirring for 3 to 5 minutes, or until desired doneness. Remove from heat, and stir in pesto.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2005

This was amazing. The pesto goes so well with the eggs. Instead of chedder I used parmesan. I added chopped tomatoes also. I can't wait to make again. This was the best scrambled eggs I have ever had.

Most Helpful Critical Review
Nov 14, 2003

This recipe has the right idea, however cheddar cheese doens't go with pesto whatsoever. I used Feta cheese and found it to be much more appealing. Feta, scrambled eggs and pesto... couldn't be better... Cheddar? Never.

Apr 06, 2007

I wasn't sure about the amount of cheese in the recipe, it sounded like a lot, but it was great! Instead of the oil, I used an olive oil cooking spray.

Feb 20, 2009

One of my favorite restaurants serves a breakfast dish similar to this called green eggs and ham. It includes the scrambled eggs, pesto, diced ham and topped with feta cheese. Wonderful combination of flavors.

Sep 11, 2003

This was good, but all the oil and cheese made an oil slick. Plus, the pesto has a lot of oil. I cut out most of the frying oil and I used home made pesto. A bit of a mess, but worth it.

Jul 28, 2005

Loved the pesto and eggs together! To sneak some veggies in for my son, I cooked some onion, chopped zucchini and diced tomato in oil first. Then added the eggs, cooked until done, added pesto, and then topped with shredded parmesan cheese. He loved it and hardly noticed that he ate zucchini. Awesome!

Jan 18, 2006

This was fabulous using the recipe as written. I was apprehensive because it didn't look that pretty at first but then after adding the cheddar cheese, it all came together. Cannot wait to make this again. I did use butter instead of vegetable oil.

Feb 09, 2009

I was pleased at how quick and easy this vegetarian dinner idea was to make. I replaced the cheddar with feta and added capers and Italian seasoning. Then I served it in folded flatbread naan topped with lettuce, avocado slices and parmesan cheese. Flavorful and hearty!


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 0.9 g
  • < 1%
  • Cholesterol
  • 216 mg
  • 72%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 847 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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