Reviewed: Jul. 1, 2009

for a while i was so bored of scrambled eggs that i couldn't even think of them, but this reinvents them in a way that has totally re-ignited my interest! a word of caution: i used three eggs but the same amount of cheese and oil (well, butter) and it was just fine. there's no need to add all that extra fat!

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lisa t.

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Reviewed: May 28, 2009

Yumm... so delicious. These were very moist eggs. And full of flavor! I left out the oils and used non stick spray instead. While this was fantastic as written, I think I'm going to use feta cheese next time. So good, these are a must try!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 3, 2009

Good use for leftover pesto. I used feta cheese (thank you, previous reviewer!)

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

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Reviewed: Mar. 10, 2009

I used some leftover feta cheese and was delighted at the flavorful result. Others have mentioned variations they've done, and I can see this recipe as a jumping off place for a lot of combinations. The pesto is the key, and if you really like pesto you could add even more.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: 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.

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piedpiper

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Reviewed: Feb. 5, 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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Emily

Cooking Level: Beginning

Home Town: Escondido, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 1, 2008

I really enjoyed this as my lunch today. I used Egg beaters and took other reviewers advice and replaced the cheddar with feta. Delicious and thank you!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 26, 2008

I personally like the idea of fresh parmesan instead of cheddar and next time I will cut out most of the oil and add some onion. As far as rating it goes though...I served this to my 8, 5, and 3 year olds on top of garlic bread as a breakfast for dinner meal. They loved it and I pleasantly listened to moans of "Mommy this is delicious!" coming from all three of them. My very picky husband said, "I think you found a winner here." so I will definately be making it again. It was a quick meal and everyone loved it.

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Sara

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

All in all, not a bad recipe. A lot of flavor from the pesto. I did modify it, however. I have non stick pans and don't normally use oil, so I eliminated the oil entirely. I also used egg substitute and added the pesto to the egg mixture before cooking, as I wanted any excess oil to cook off. It worked perfectly that way. It's easy, quick, and delicious. Served with toast. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 22, 2008

I used olive oil instead of veg oil and used feta cheese instead of cheddar. I tossed in a few capers for added zip. These were really good and similar in taste to my favortite Greek omelet that my daughter makes. I will make these often! Thanks for sharing your recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

Yum yum! I used farm fresh eggs, homemade chunky pesto and shredded parm instead of cheddar. I used more pesto than called for. I can see that if you use a pesto that is thin (i.e. contains more oil), this could turn out a little greasy. What I had made was pretty chunky to begin with, so it didn't add an unpalatable amount of oil. Had it with whole wheat baguette, and I think it would be fabulous with some sliced fresh tomatoes as well.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 15, 2008

These were really good! Only changes I made were that I did not use oil, just a little butter and I used mozzarella cheese because I dont think cheddar goes with pesto. Very cheesy and very yummy!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 4, 2008

I never would've thought to put pesto and eggs together but it was delicious!! I took the advice of others and used parmesan and feta cheese instead of cheddar. Also, my boyfriend won't eat anything without meat so I added some ham and it turned out great! Thanks for sharing!

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fatalanna

Cooking Level: Intermediate

Living In: Rapid City, South Dakota, USA

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Reviewed: Apr. 13, 2008

This was just ok. I read the other reviews about the cheddar cheese being too much for the eggs but tried it anyway. Since the cheese is scrambled with the eggs and then cooked it didn't stand out too much. It wasn't bad but I think a different cheese would be a better match. The eggs were kinda boring even with the pesto, I doubt this will go in rotation at my house.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 6, 2008

I came across this recipe by accident, and was intrigued so I made it immediately after reading the reviews. I agree with molle888, pesto goes better with feta so that's what I did. Butter in the pan, 2 eggs, feta, pepper (no salt required), and about 2 tsp of pesto. I gave 5 stars for my version, I loved it!

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Apr. 6, 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.

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le petit haricot

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 4, 2006

This was good but I found the flavors really overwhelming and didn't care for the texture. I made it again with a few alterations. I added a dash of milk and just a sprinkling of cheese and a dab of pesto, a little pepper and no salt. To me, it tasted so much better and I really enjoyed it. I also used a quick spray of oil instead of a whole Tbsp.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 1, 2006

Very easy to make

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: 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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: 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!

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WorldWideDeb

Cooking Level: Expert

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