Ingredients and Weight:
- Eggs: 8 (large)
- Pesto Sauce: 1/4 cup
- Cheddar Cheese: 1 cup, shredded
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Butter: 2 tablespoons
- Fresh spinach or other green vegetables: 1 cup (chopped)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, crack and beat the eggs with a whisk.
- Add pesto sauce, cheese, salt, and pepper to the beaten eggs and mix well.
- Melt the butter in a large non-stick pan over medium heat.
- Add the chopped spinach or green vegetables to the pan and cook for a minute or two until slightly softened.
- Pour the egg mixture into the pan and reduce heat to low.
- Let the eggs cook slowly, stirring frequently, until they start to set and become fluffy.
- Once the eggs are cooked through, remove from heat and serve immediately.
Nutritional Information:
- Calories: 360 kcal
- Protein: 24g
- Fat: 28g
- Carbohydrates: 8g
- Fiber: 1g
Dish Characteristics:
- Creamy and rich texture from the scrambled eggs and pesto sauce.
- Cheddar cheese adds a cheesy flavor and a bit of crunch.
- Fresh spinach or green vegetables provide a freshness and added nutrition.
- Great for breakfast or as a light lunch.
User Comments:
- "Love the combination of pesto and scrambled eggs! So delicious."
- "This dish was really creamy and flavorful. The cheese and pesto made it extra special."
- "I added some extra vegetables for added nutrition and it was still great."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust the seasoning according to your preference.
- If you want to add more vegetables, feel free to experiment with different options.
- For a lower-fat option, you can reduce the amount of butter used.
