Simple Way to Make Homemade SCRAMBLED EGGS and PESTO

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We hope you got benefit from reading it, now let's go back to scrambled eggs and pesto recipe. To make scrambled eggs and pesto you need 13 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare SCRAMBLED EGGS and PESTO:

1. Provide 1/2 of avocado, sliced.
2. Provide 4 of eggs or 1 cup silken tofu.
3. You need 3 tsp of moroccan seasoning.
4. Take 1 tbsp of oat milk.
5. Provide of salt n pepper.
6. Take of pesto.
7. Use 1/4 of avocado, diced.
8. Prepare 1 bunch of basil.
9. Prepare 2 of garlic cloves, diced.
10. Use 1 cup of olive oil.
11. Use 2 tbsp of pine nuts.
12. Use 1/4 cup of parmesan cheese, grated (optional).
13. Use 2 tbsp of lemon juice.

Steps to make SCRAMBLED EGGS and PESTO:

1. In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick..
2. Place into a clean container and store in the fridge..
3. In a bowl, mix the eggs(tofu), milk and seasoning..
4. In a fry pan, on medium heat. Pour in the egg mixture. Allow to set slightly then stir again, continue until eggs are cooked through (makes a mix of scramble eggs and omelette)..
5. Once cooked, place onto a plate. Allow to cool slightly. Then spoon over the pesto and avocado. Season to taste..

Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Jazz up your scrambled eggs with Cheddar cheese and pesto. I like it best on multigrain toast. Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites.

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