Pesto scrambled eggs with spinach & avocado recipe

by Staff Bona

Even if you are behind schedule this morning, there’s no need to leave the house hungry.

Here’s a quick but delicious breakfast pesto scrambled eggs with spinach & avocado recipe

Ingredients 

  • 4 eggs
  • 2 tbsp milk
  • 75g baby spinach leaves
  • 1 tbsp basil pesto, plus extra to serve
  • Olive oil spray
  • 1/2 large firm ripe avocado, stone removed, chopped
  • 2 slices whole grain toast, to serve

Method

  • Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. 
  • Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray. 
  • Add the baby spinach leaves, cook stirring, until just wilted.
  •  Remove from the pan. 
  • Return pan to a medium heat, spray with a little more oil. 
  • Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. 
  • Continue until the eggs are almost set, add the pesto and baby spinach, and stir until just combined. 
  • Season to taste with sea salt and freshly ground black pepper. 
  • Serve immediately with toast, chopped avocado and an extra dollop of pesto if desired.

 

Also see: Try these egg bites for breakfast