Pesto Scrambled Eggs

Ingredients

• ½ tsp olive oil
• 1 tomato, deseeded and diced
• 2 eggs
• 10ml milk (of your choice)
• 1 tsp sun-dried tomato or red pesto
• Pinch of black pepper
• 30g cheese, grated
• 1 tbsp fresh basil, chopped (optional)

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Instructions

1. Heat the olive oil in a frying pan over medium heat. Add the diced tomato and cook until softened.

2. Meanwhile, in a bowl, whisk together the eggs, milk, pesto, and a pinch of black pepper.

3. Pour the egg mixture into the pan with the tomatoes and stir gently to combine.

4. Let the eggs cook for 1-2 minutes, then use a wooden spoon to gently drag across the pan, lifting the cooked eggs. Repeat this until the eggs are almost cooked but still slightly wet.

5. Add the cheese and stir until melted and combined.

6. Serve immediately, topped with fresh basil, if using.

Breakfast

Serves: 1