Pesto Egg Scramble
Serves 3.
This is a wonderful low-carb use for
pesto, and a delicious, quick breakfast dish. For brunch or
dinner, serve with all-natural sausage patties and fruit.
1 Tbs. butter
3-4 Tbs. pesto
6 eggs
8 oz. asparagus, cut into 1/2-inch slices
(optional)
1-2 Tbs. parmesan cheese (optional)
Break eggs into a small bowl. Add pesto.
Mix thoroughly.
Meanwhile, heat a medium skillet. Melt
butter in skillet. Add asparagus, if desired, and cook to
desired tenderness. Add egg mixture, and scramble to desired
doneness.
Turn onto a serving platter and sprinkle
with parmesan cheese, if desired. Serve piping hot.
