Scrambled Eggs with Pesto

    10 minutes

    Jazz up your scrambled eggs with Cheddar cheese and pesto. I like it best on multigrain toast. Delicious!

    94 people made this

    Serves: 1 

    • 3 teaspoons vegetable oil
    • 1 egg, lightly beaten
    • 1/4 cup (30g) grated Cheddar cheese
    • salt and freshly ground black pepper to taste
    • 1/2 teaspoon any pesto

    Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Heat oil in a small frying pan over medium heat. In a small bowl, combine egg, Cheddar, salt and pepper.
    2. Pour into the pan, and cook stirring for 3 to 5 minutes, or until your liking. Remove from heat, and stir in pesto.

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    Reviews in English (68)


    Altered ingredient amounts. 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.  -  29 Sep 2008


    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.  -  29 Sep 2008


    Made it more kid friendly. 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 grated parmesan cheese. He loved it and hardly noticed that he ate zucchini. Awesome!  -  29 Sep 2008