Soft Scrambled Eggs With Pesto and Fresh Ricotta
Updated Aug. 26, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½tablespoon butter
- 3large eggs
- Pinch of salt
- Freshly ground black pepper
- 1tablespoon Parmesan cheese (optional)
- 1heaping tablespoon pesto, more to taste
- 3tablespoons fresh ricotta cheese, broken up into clump
Nutritional analysis per serving (1 servings)
429 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 27 grams protein; 544 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Remember that pesto has a fair amount of salt; be wary of adding salt at the table. Any type of pesto works well. I used celery pesto this morning, a bright taste on a grey winter day.
Quick, easy and flavourful. Next time I would use less pesto.
Good, very rich
For all you Dr. Suess fans, drape shreds of prosciutto over this and label it “Green Eggs and Ham.” It’s the only way I prepare this.
Alanna, one of the two life lessons I’ve managed to ingrain in my children - perhaps it’s really only one - is this: Never cook pesto. Now I only know basil pesto. Perhaps some new age pesto (celery? dandelion green?) may withstand heat, but the delicacy of the basil is destroyed and embittered by cooking. Drizzling over eggs, pizza, veggies and pasta can be divine. Lesson #2 is Never to trust any man wearing a yellow tie, but I’m assuming we all already know this one.
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