Pesto Scrambled Eggs
- 1 tablespoon vegetable oil
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 1/2 teaspoon pesto
Heat oil in a skillet over medium heat. Combine egg, Cheddar cheese, salt, and pepper in your Whiskware Egg Mixer and shake until smooth. Pour egg mixture into pan and cook, stirring occasionally, for 3-5 minutes. Remove from heat, dollop with pesto, and enjoy! (Image is garnished with basil and extra pesto.)
WHIP THIS UP WHEN: You need a little extra zest to clear out the ZZZs. DON'T FORGET: The Whiskware Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
Carbs 0.9 grams, Cholesterol 216 milligrams, Fat 29.1 grams, Protein 13.8 grams, Saturated Fat 10 grams, Sodium 847 milligrams, Sugar 0.5 grams, Calories 319