Pesto Breakfast Egg Scramble

This is one of my favorite homemade breakfast scrambles. This is my homemade Pesto Breakfast Egg Scramble, and it has a little bit of everything and you can add as many ingredients as you prefer! I make different variations of this breakfast scramble, but my favorite is the pesto rendition. So let’s get started!

I first prep my base vegetables and add them into one large bowl. I typically stick with lower-carb and leafy green vegetables for this breakfast scramble.

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Prepare and chop the following ingredients:

Spinach (1-2 cups chopped)

Broccoli florets (1 cup, rinsed and chopped)

White onion (1/2 onion) - I also use yellow

Cremini or baby bella mushrooms (1 cup)

Two eggs

Pesto (1 tablespoon)

Julienne cut fire-roasted tomatoes (2 tablespoons)

Copyright - Images created and owned by BareTherapi, LLC.

Directions:

After prepping your vegetables, lightly sautee’ the mushrooms and onions.

Add garlic powder, onion powder, and pepper to taste.

Add the other vegetables to the skillet to sautee to your liking.

Whisk two eggs in a bowl (add more eggs if you want a heftier breakfast bowl).

Add whisked eggs to the skillet with the vegetables.

Scramble to your liking (I like my scramble a bit charred).

Add feta cheese to the mix while cooking (optional, I use fat-free Trader Joe’s brand, but any brand works).

Add 1 tablespoon of pesto to the skillet with your vegetables or add afterward as a side(optional).

*Trader Joe’s has a vegan pesto that is just as delicious as dairy-infused pesto.

Add fire-roasted julienne cut tomatoes to the side (optional).

Enjoy!