Practical Way to Producing Tasty SCRAMBLED EGGS and PESTO
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To make an extraordinary SCRAMBLED EGGS and PESTO, below are the ingridients needed:
- Get 1/2 of avocado, sliced.
- Prepare 4 of eggs or 1 cup silken tofu.
- Provide 3 tsp of moroccan seasoning.
- Provide 1 tbsp of oat milk.
- You need of salt n pepper.
- Get of pesto.
- Get 1/4 of avocado, diced.
- Provide 1 bunch of basil.
- Take 2 of garlic cloves, diced.
- Take 1 cup of olive oil.
- Take 2 tbsp of pine nuts.
- Use 1/4 cup of parmesan cheese, grated (optional).
- Take 2 tbsp of lemon juice.
After preparing the ingridients, next you are good to prepare your appetizing SCRAMBLED EGGS and PESTO by following the procedures on this section:
- In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick..
- Place into a clean container and store in the fridge..
- In a bowl, mix the eggs(tofu), milk and seasoning..
- In a fry pan, on medium heat. Pour in the egg mixture. Allow to set slightly then stir again, continue until eggs are cooked through (makes a mix of scramble eggs and omelette)..
- Once cooked, place onto a plate. Allow to cool slightly. Then spoon over the pesto and avocado. Season to taste..
Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Jazz up your scrambled eggs with Cheddar cheese and pesto. I like it best on multigrain toast. Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites.
Recipe : SCRAMBLED EGGS and PESTO
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