Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 2 tablespoon(s) milk

  3. 1 ounce(s) butter

  4. 1 ounce(s) pesto

  5. 2 ounce(s) roma tomatoes

  6. 1 ounce(s) feta cheese

  7. 1 spear(s) blanched or steamed asparagus

  8. 1 pinch(es) Salt and pepper

Instructions Jump to Ingredients ↑

  1. Dice the Roma tomatoes and cut the asparagus spears into bite size pieces.

  2. In a mixing bowl, beat the eggs, milk, salt and pepper.

  3. In a pan melt the butter and sauté the tomatoes and asparagus for 30 seconds. Add pesto and the egg mixture. Cook over medium heat until eggs are almost set. Stir occasionally and lastly add crumble feta cheese. Cook until eggs are completely set and cheese is soft.


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