Pesto Scrambled Eggs

Pesto Scrambled Eggs

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 Eggs
1 Tablespoon Olive Oil
3 Tablespoons Basil Pesto
0.25 teaspoon Sea Salt

Pesto Scrambled Eggs

  • 10 Minutes
  • Serves 1
  • Easy




Pesto eggs have been all the rage but I prefer pesto scramble eggs!

You will need 1 non-stick skillet and 4 ingredients.

Breakfast is the most important meal of the day and a portion of eggs will provide you with a good amount of protein and give you energy for the day.

Though to be honest, these pesto scramble eggs also make for a great lunch, post workout snack and even dinner!

Rules, we make our own rules!

Use your favorite store-bough pesto or a homemade version!

To complete my plate, I have to serve my scrambled eggs with a slice of sourdough bread and avocado.

For a bit of crunch, I love topping my eggs with toasted pine nuts!

Pine nuts are traditionally used in pesto so it’s a great pairing.



Heat a Non-Stick Skillet

Heat the skillet on medium heat then add the extra virgin olive oil.

Crack the eggs into a small bowl and whisk.

Add the whisked eggs into the skillet with the olive oil, followed by the pesto.

Lower the heat to medium-low and start to scramble using a rubber spatula.

Lastly, turn off the heat and season with 1/4 teaspoon of salt.

Taste and add a bit more salt if needed.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

Gnocchi with Asparagus in Cream Sauce
Heirloom Tomato and Pesto Salad
Gnocchi with Asparagus in Cream Sauce
Heirloom Tomato and Pesto Salad

Add Your Comment