This 10-minute healthy pesto eggs recipe is a super quick and easy breakfast idea that is low carb, gluten free, healthy and satisfying. I’m pretty sure you’ll love this simple egg recipe any time of the day!
10-Minute Pesto Eggs
Preparing your first meal for the day doesn’t get much easier than this. All you need to do is chop up some zucchini, then mix all the ingredients in a bowl and cook the eggs in a nonstick pan with a little bit of olive oil. I topped mine with some extra basil and tomato. It was fast, tasty and filling!
Pesto Eggs Step By Step
Chop some zucchini in cubes. I used about 1/3 of a medium-sized white zucchini. You can also choose to grate or spiralize the vegetable. In that case I recommend cooking the zucchini first and then adding the other ingredients, so that the eggs don’t get soggy.
In a bowl mix the eggs with the pesto. Then add the zucchini, some greens (I used arugula), a little garlic clove and some grated cheese. Mix all that together.
Heat a nonstick pan at medium-high and add some oil to it. Add the egg mixture and cook, starting to scramble from time to time after about a minute. Mine cooked in 2-3 minutes.
Once the eggs are done, serve on a plate and garnish with tomatoes, basil or whatever you desire.
This breakfast meal will go really well with some freshly toasted bread. Here make sure to use a product that matches your diet – there are many low carb and gluten-free options when it comes to bread these days.
I hope you enjoy this quick and easy breakfast recipe, let me know how it went for you if you do make it!
10-Minute Healthy Pesto Eggs Recipe
10-minute healthy pesto eggs recipe is a tasty and easy healthy breakfast idea that is low carb, gluten-free, fast and satisfying!
Ingredients
Pesto eggs
- ⅓ cup zucchini, cubed
- 1 tbsp arugula, chopped
- 1 garlic clove, minced
- 1 tsp green pesto
- 2 eggs
- ⅓ cup grated cheese
Topping
- 1 tomato
- 1 garlic clove, minced
- some basil
- 1/2 tsp olive oil
- salt to taste
Instructions
- In a bowl mix the eggs with the pesto. Then add the zucchini, some greens (I used arugula), a little garlic clove and some grated cheese. Mix all that together.
- Heat a nonstick pan at medium-high and add some oil to it. Add the egg mixture and cook, starting to scramble from time to time after about a minute. Mine cooked in 2-3 minutes.
- In the meantime, chop the tomato into small cubes and mix it with the garlic, some salt and olive oil.
- Once the eggs are done, serve on a plate and garnish with the tomatoes, some basil or whatever you desire.
Nutrition Information
Yield 1 Serving Size 1Amount Per Serving Calories 383Total Fat 27gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 14gCholesterol 410mgSodium 1003mgCarbohydrates 11gFiber 2gSugar 5gProtein 24g