SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA
Provided by Melissa Clark
Categories breakfast, quick, main course
Time 5m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
- Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
- Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
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Vonnay Goodwin
[email protected]I'm always looking for new ways to make scrambled eggs and this recipe is a great one. I'll definitely be making it again.
Chudhary Abdulrehman
[email protected]This is a great recipe for a quick and easy lunch. I usually make it on the weekends when I have more time to cook.
Kymberle Lucas
[email protected]I'm a vegetarian and I love this recipe. It's a great way to get my protein in the morning.
Haniya Yasir
[email protected]This recipe is a great way to use up leftover pesto. I always have a jar of pesto in my fridge and this is a great way to use it up.
Muhasin Ali
[email protected]I've made this recipe several times now and it's always a hit. My family loves it!
Shameem Mkwapatira
[email protected]I'm not a fan of ricotta cheese, but I loved this recipe. The pesto and eggs were the perfect combination.
Mary Schultz
[email protected]This is my new go-to breakfast recipe! It's quick, easy, and delicious.
Terry Manning
[email protected]These eggs were so good! I've never had scrambled eggs with pesto before, but I'm definitely a fan now.
Janet Zotomayor
[email protected]I'm allergic to basil, so I used a pesto made with arugula instead. It was just as delicious as the original recipe.
Anas Kamran
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a different type of pesto and added some chopped spinach. It was delicious!
Nicolas mamali
[email protected]I followed the recipe exactly, but my eggs turned out dry and overcooked. I'm not sure what I did wrong.
Abdii Abbas
[email protected]Not bad, but not amazing either. The eggs were a bit bland and the pesto was a little too oily. I think I'll stick to my usual scrambled egg recipe.
Bikash Sahani
[email protected]This was a quick and easy breakfast that was also really tasty. I used store-bought pesto and ricotta, but it still turned out great. I'll definitely be making this again.
Tim Hill
[email protected]I'm not usually a big fan of scrambled eggs, but this recipe changed my mind. The pesto and ricotta added a richness and creaminess that I loved. I'll definitely be making this again.
Danyal Baloch
[email protected]I made this for breakfast this morning and it was a real treat. The eggs were so creamy and flavorful and the pesto and ricotta were the perfect complement. I also added some chopped fresh tomatoes, which really brightened up the dish.
Bahar Kalmati
[email protected]These soft scrambled eggs were an absolute delight! The pesto and fresh ricotta added a burst of flavor in every bite. Highly recommend!
yt_Yash Official
[email protected]I'm salivating just reading this recipe! Can't wait to try it for myself, looks incredibly delicious.