Parmigiano Scrambled Eggs with Greek Yogurt and Pesto

This is one of the best -- and simplest! -- breakfasts I've ever made. There are just 4 ingredients: eggs, cheese, Greek yogurt, and pesto.

The flavors go together SO. WELL, and it only takes 1 pan. I really think you'll enjoy it.

It's the "Tuesday" option on my list of 5 weekday breakfast bowls. 

You can use store-bought pesto, or make it at home if you want to kick things up a notch. I've linked a kale & basil pesto recipe below in case you want to try that. Enjoy!

PARMIGIANO SCRAMBLED EGGS WITH GREEK YOGURT AND PESTO

• Butter or oil 
• 3 eggs
• Parmigiano-Reggiano cheese*, thinly grated 
• 1/4 sliced avocado
• Pesto (store-bought or homemade**)

*If you want the BEST & most authentic, get cheese that has "Parmesiano-Reggiano" stenciled on the rind. They'll have it in almost any cheese section; I got mine at Mariano's for ~$7

For the parmigiano scrambled eggs:

1. Heat butter or oil in nonstick pan; reduce heat to med-low
2. Break 3 eggs directly into pan. After ~30 seconds, take a soft spatula to eggs and scramble them up (note: following these steps gives you a mix of yellows and whites in your eggs)
3. After ~1 min, add a big handful of thinly grated parmigiano-reggiano cheese
4. Remove the pan from heat just before the eggs are done -- when they are still slightly liquid-y. Place a lid on the pan for 1-2 minutes to let the eggs finish cooking from the steam+heat of the pan. 

For the pesto:

• If you use store-bought pesto, you can skip this step
• **If you want to make your own pesto, I recommend this Vitamix recipe. I'm going to post my own variation soon! It's super delicious, and you can freeze the extra -- but note it is a little bit expensive to make at home.

Plate:

1. Add eggs, avocado, and a heaping scoop of Greek yogurt (I used FAGE full-fat Greek yogurt) to any bowl
2. Drizzle pesto on top
3. Enjoy!