Garden Veggie Pesto Scrambled Eggs

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil
  • 1/2 cup Cherry tomatoes
  • 2 cloves Garlic
  • 1 Onion, small
  • 1/2 cup Spinach
  • 1 Sweet pepper

• Refrigerated

  • 12 Eggs

• Condiments

  • 1/4 cup Pesto

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese
  • 1/2 cup Milk

Found on wholeandheavenlyoven.com

Description

Ingredients

• 12 eggs
• 1/4 cup pesto
• 1/2 cup milk
• 1/2 cup feta cheese
• Salt and pepper to taste
• 1 sweet pepper
• 1/2 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1/2 cup spinach
• 2 tablespoons basil
• 12 large eggs
• 1/2 cup milk
• 1 large sweet pepper, diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup halved cherry tomatoes
• 1/2 cup chopped fresh spinach
• 1/4 cup prepared pesto
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tablespoons minced fresh basil

Directions

• In a large bowl, whisk eggs and milk until smooth. Set aside.
• In a large nonstick skillet over medium-high heat, saute pepper, onion, and garlic in olive oil until veggies are just tender, about 5 minutes. Reduce heat to medium and add egg mixture to pan. As eggs begin to set, gently fold eggs with a spatula until eggs are cooked, about 5 minutes.
• Remove eggs from heat and fold in cherry tomatoes, spinach, and pesto. Season eggs with salt and pepper to taste and top with crumbled feta and fresh basil. Enjoy eggs hot!

Nutrition