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Garden Veggie Pesto Scrambled Eggs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 289kcal


  • 12 large eggs
  • 1/2 cup milk
  • 1 large sweet pepper diced
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup chopped fresh spinach
  • 1/4 cup prepared pesto
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • 1 medium avocado, pitted and diced
  • 2 tablespoons minced fresh basil


  • In a large bowl, whisk eggs and milk until smooth. Set aside.
  • In a large nonstick skillet over medium-high heat, saute pepper, onion, and garlic in olive oil until veggies are just tender, about 5 minutes. Reduce heat to medium and add egg mixture to pan. As eggs begin to set, gently fold eggs with a spatula until eggs are cooked, about 5 minutes.
  • Remove eggs from heat and fold in cherry tomatoes, spinach, and pesto. Season eggs with salt and pepper to taste and top with crumbled feta, avocado, and fresh basil. Enjoy eggs hot!


Calories: 289kcal