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pesto scrambled eggs savory breakfast
Print Recipe

Pesto and Kale Scrambled Eggs

Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Breakfast
Servings: 2 people

Ingredients

  • 1/2 lemon basil walnut pesto - I recommended leaving out the lemon
  • 6 eggs
  • Mozzarella cheese to top if desired
  • Splash of milk I used almond
  • Salt and pepper to taste I love this Himalayan pink salt

Instructions

  • Crack eggs into pan over medium heat. Stir until partially cooked, then add in a splash of milk.
  • Mix in kale or spinach and cook.
  • Add in 1/2 of lemon basil walnut pesto and stir to combine. It is recommended to eliminate the lemon, especially if having for leftovers. The lemon flavor is accentuated in the leftovers.
  • Continue to stir until eggs are thoroughly cooked. Top with mozzarella cheese, if desired.
  • Enjoy!