SCRAMBLED EGGS and PESTO

Name: SCRAMBLED EGGS and PESTO
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 avocado, sliced; 4 eggs or 1 cup silken tofu; 3 tsp moroccan seasoning; 1 tbsp oat milk; salt n pepper; pesto; 1/4 avocado, diced; 1 bunch basil; 2 garlic cloves, diced; 1 cup olive oil; 2 tbsp pine nuts; 1/4 cup parmesan cheese, grated (optional); 2 tbsp lemon juice

VegOut @cook_3009173

SCRAMBLED EGGS and PESTO

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Ingredients

2 servings

1/2avocado, sliced
4eggs or 1 cup silken tofu
3 tspmoroccan seasoning
1 tbspoat milk
salt n pepper
pesto
1/4avocado, diced
1 bunchbasil
2garlic cloves, diced
1 cupolive oil
2 tbsppine nuts
1/4 cupparmesan cheese, grated (optional)
2 tbsplemon juice

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Steps

1

In a food processor, process the pesto ingredients until smooth, add more olive oil if to thick.
2

Place into a clean container and store in the fridge.
3

In a bowl, mix the eggs(tofu), milk and seasoning.
4

In a fry pan, on medium heat. Pour in the egg mixture. Allow to set slightly then stir again, continue until eggs are cooked through (makes a mix of scramble eggs and omelette).
5

Once cooked, place onto a plate. Allow to cool slightly. Then spoon over the pesto and avocado. Season to taste.