Pesto Scrambled Eggs

Getting tired of the same old boring scrambled eggs?

Well, I have just the recipe to liven them up!

My pesto scrambled eggs was born out of MGG's love of omelets, and pesto.  He is always eating omelets and scrambled eggs for breakfast.  He's also such a fan of pesto that he tends to choose that sauce with pasta over a red or cream sauce, and loves it mixed with mayo for a zippy sandwich spread.  So let's mix the two and spice up those scrambled eggs!

This is a super simple recipe...but it packs a WOW of a flavor PUNCH!

This year I have a huge basil plant growing, so I have fresh pesto at my fingertips, but you will get a wonderful flavor from a good store bought pesto as well.

So let's whip or whisk (hehe!) some up!

In a medium bowl whisk your eggs and milk until light and fluffy.

 Add butter to a skillet on medium low heat to melt.

Add eggs and allow to cook until they just begin to set about 1 minute. Don't stir them...

Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  You can move the skillet around to help with this part! You want to cook these low and slow so the eggs stay tender (you don't want rubbery eggs!).  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.

Add the cheese just prior to being fully cooked.

Stir gently until eggs have set and the cheese is melted. This doesn't take long.

Voila - eggs that are green...(Green eggs and ham anyone?) and oh so tasty!!!

Pesto Scrambled Eggs

Serves 2

4 large eggs

2 T. milk

1 T. butter

salt & pepper

2 t. prepared pesto (fresh or store-bought)

3 T. shredded Monterey Jack cheese

 

In a medium bowl whisk eggs and milk until light and fluffy.

Heat skillet to medium-low heat.  Add butter to melt.  Add eggs and allow to cook until they just begin to set about 1 minute.  Using a spatula stir the eggs gently around the pan, allowing the uncooked eggs to flow to the bottom of the pan.  Season with salt & pepper.

Add pesto and continue to stir the eggs to scramble and incorporate the pesto throughout the eggs.  Just prior to being fully cooked add the cheese.  Stir gently until eggs have set and the cheese is melted about 1 minute.

Serve immediately.

Strawberry & Cream Muffins

I know I told you I LOVE muffins...

Since it is berry season, I'm taking advantage....full advantage...of their abundance in my refrigerator.

I went to our local farmer's market last weekend and bought a ton of berries. 

One being strawberries.......yummy...ripe...red...juicy...strawberries!

So everyone loves strawberries and cream...so why not in a muffin?


Let's do it!


Chop fresh (or frozen) strawberries to equal 1 heaping cup full. 

Add flour, baking powder, salt, and Splenda (or sugar) to a large bowl.  Stir to combine.

Add strawberries and mix to coat with the flour mixture.

In a small bowl, beat eggs until light.  Add cream, oil, and vanilla paste.  Whisk until incorporated. Look at the wonderful flecks from the vanilla paste....!

Make a well in the middle of the flour mixture and add the egg mixture.

Mix together until just combined.  Do not over mix or you will have tough muffins!

Place in prepared muffin tins.  Look at the wonderful flecks from the vanilla paste....!

 

Bake for about 20 min and pooof!  Wonderful, juicy, strawberry & cream muffins!  YES!

See how pretty!  Taste darn good too!   ....!

Let me know what your favorite muffin is???

Strawberry & Cream Muffins

Yield: 12 muffins

Ingredients:

 

1 cup chopped strawberries (fresh or frozen)

2 cups flour

1 T baking powder

¼ t salt

½ cup Splenda (or equal parts sugar)

2 eggs

1 cup light cream

6 T. canola oil

1 t. vanilla paste

Directions:

Preheat oven to 400 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray.

Chop fresh strawberries (or frozen) to equal 1 heaping cup full.  In a large bowl add flour, baking powder, salt, and Splenda (or sugar).  Stir to combine.  Add strawberries, and mix to coat with flour mixture.

In a small bowl, beat eggs until light.  Add cream, oil, and vanilla paste.  Whisk until incorporated.

Make a well in the middle of the flour mixture and add the egg mixture.  Mix together until just combined.  Do not over mix or you will have tough muffins!

Place in prepared muffin tins.  Bake for 20 min until golden brown.

Avila Orange Smoothie

How about a glass of sunshine to start the week? 

Do you love farms?  I do, I do!  On a weekend getaway MGG and I were relaxing in San Luis Obispo and stopped by the Avila Valley Barn on our way home.  What a gem!!!  I LOVE THIS PLACE!!

They have a wonderful farm stand that sells their produce.  You can take a hay ride and pick your own in season produce and they had the BEST fresh pressed apple cider I've ever had....!

One great item I'm featuring here is their honey...fresh from their honey bees.  It's sweet and delectable!


Let's make some sunshine in a glass!

Take your banana and break it in to chunks and place in the blender.

Add you yogurt.  I used a vanilla chai lite yogurt...yum!  You can use regular or vanilla yogurt if you wish. 

Now for the honey. ummmm...honey.....add that.

Add some orange juice.

Blend it up good, and voila!!!  Sunshine in a glass!!!  It's good too!

Avila Orange Smoothie

Serves 2

Ingredients:

1 6 oz container vanilla chai flavored lite yogurt
1 medium banana
¼ cup orange juice
2 t Avila Valley Barn honey

Directions:

Combine ingredients in a blender and mix until combined.  Serve in a tall glass with a straw.