| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 

Pesto scrambled eggs with spinach & avocado

Zoom in font  Zoom out font Published: 2014-07-28  Views: 34
Core Tip: This recipe combines fragrant pesto scrambled eggs with delicate spinach and delicious avocado. Now, what's not to love about this breakfast recipe? Brought to you by the Taste team and Australian Avocados.
Pesto scrambled eggs

Ingredients 


• 4 eggs
• 2 tablespoons milk
• 75g baby spinach leaves
• 1 tablespoon basil pesto, plus extra to serve
• Olive oil spray
• 1/2 large firm ripe avocado, stone removed, chopped
• 2 slices whole grain toast, to serve

Method


1. Whisk the eggs and milk together in a medium size bowl, season with salt and pepper. Heat a medium size frying pan over a medium heat and spray lightly with olive oil spray.

2. Add the baby spinach leaves, cook stirring, until just wilted. Remove from pan.

3. Return pan to a medium heat, spray with a little more oil. Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set, add the pesto and baby spinach, and stir until just combined. Season to taste with sea salt and freshly ground black pepper. Serve immediately with toast, chopped avocado and an extra dollop of pesto if desired.


 
 
[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
0 in all [view all]  Related Comments

 
Hot Graphics
Hot News
Hot Topics
 
 
Powered by Global FoodMate
Message Center(0)