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READY IN 10 mins

Pesto Scrambled Eggs

Read Reviews (44)

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

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All about Eggs

Original recipe makes 1 serving Change Servings

1 tablespoon vegetable oil
1 egg, lightly beaten
1/4 cup shredded Cheddar cheese

salt and pepper to taste
1/2 teaspoon pesto

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Directions

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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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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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.

—QUASINAUGHT

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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.

—MOLLE888

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57 Ratings

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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.

—Mochi Puffs

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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.

—ALETA14

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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!

—WorldWideDeb

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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.

—piedpiper

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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!

—Emily

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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.

—JDVMD

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Nutrition

Calories
319 kcal
16%

Carbohydrates
0.9 g
< 1%

Cholesterol
242 mg
81%

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.

Nutritional Information

Pesto Scrambled Eggs

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 319
Calories from Fat: 262

% Daily Value *
Total Fat 29.1g 45 %
Saturated Fat 10g 50 %
Cholesterol 242mg 81 %
Sodium 847mg 34 %
Potassium 102mg 3 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 13.8g 28 %
** Sugars 0.5g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 31 %
Iron 12 %
** Thiamin 4 %
Niacin 22 %
Vitamin B6 6 %
Magnesium 5 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.