2 Servings 5 min Cook
1 Tbsp Butter
4 Egg white (separated from yolk) Egg White
1/2 Tbsp Basil Pesto
Melt the butter in a skillet over medium heat.
Pour the eggs directly into the pan, then scramble them slowly.
A heat resistant silicone spatula works best.
About one minute into the cooking, add the pesto to the pan and continue to scramble the eggs, working the pesto in gently.
Once the eggs are no longer runny, they are done.
Serve with extra pesto.
, if desired.
