Time to prepare: 5 mins to prep
Time to cook: 5 mins to cook
Time to cook: 5 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0.1g
Glucose: 0.3g
Fructose: 0.1g
Lactose: 0.1g
Maltose: 0.1g
Galactose: 0.1g
Starch: 0g
Fats
Saturated: 3.6g
Monounsaturated:1.5g
Polyunsaturated: 0.2g
Trans: 0.2g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 1g 4%
Net Carbs: 2
Sodium: 178.5mg 8%
Potassium: 132.1
Cholesterol: 19
Nutritional Values (g)
Calories: 175 Fat: 13g
Protein: 10g Carbs: 3g
Protein: 10g Carbs: 3g
Recipe Instructions
Ingredients
Butter (Salted)
1 tbsp / 14.2 grams
1 tbsp / 14.2 grams
Egg white (Raw, fresh eggs)
4 egg white (separated from yolk) / 160 grams
4 egg white (separated from yolk) / 160 grams
Basil Pesto (Kirkland brand)
2 tbsp / NA
2 tbsp / NA
Instructions
Step 1
Melt the butter in a skillet over medium heat.
Step 2
Pour the eggs directly into the pan, then scramble them slowly. A heat resistant silicone spatula works best.
Step 3
About one minute into the cooking, add the pesto to the pan and continue to scramble the eggs, working the pesto in gently.
Step 4
Once the eggs are no longer runny, they are done.
Step 5
Serve with extra pesto., if desired.