Pesto Scramble with feta.

Want a simple and delicious winter dish to hit all the right spots?

Dan & Steph from MKR has whipped up this quick recipe that you can make in no time!

1-2 tsp of pesto (jarred pesto’s are great, cheap & pretty good to use)
3 free-range eggs
1 tbs of water or milk
1 tbs of olive oil
pinch of salt & pepper
Spray oil
½ avocado, to serve
a handful of baby spinach leaves to serve
2 tbs of crumbled danish feta, to serve
The cheek of a lemon, to serve

Method:
1.     In a small fry pan, heat oil over high heat, spray with oil
2.     In a small bowl whisk together eggs, pesto & water/milk
3.     Pour into a hot pan
4.     Continue to pull the edges of the egg in the pan to the middle – move the egg around
quickly
5.     Season with a sprinkle of salt
6.     Take off heat when you start to see all the egg cooking – try not to overcook your scrambled eggs so they will stay fluffy & not rubbery
7.     Slice up avocado
8.     Serve with a handful of spinach, feta & sliced avocado
9.     Squeeze with some lemon juice