*0429kcal[3.2]* Pesto Scrambled Eggs

The Fast 800 - TMAD - Week 1.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

* Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve. * Freeze for up to 2 months. Defrost and reheat before serving. * Batch cook and freeze in portions for a convenient meal. * Pesto is very easy to make for yourself. If you buy a commercial product, please check the ingredients to ensure it is made with olive oil and has no nasty extras. * Some brands of cheese (including cheddar) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.

Step 2

In a small bowl, combine the eggs, cheddar cheese, salt, pepper and a small dash of water.

Step 3

Heat the olive oil in a fry pan and place the fry pan over a low heat. Pour the eggs into the pan, and cook, stirring, until the eggs are almost set (this should take about 3-5 minutes).

Step 4

Just before the eggs set, add the pesto and stir until combined. Remove the eggs from the heat, serve and enjoy!