Scrambled Eggs with Pesto and Sun-dried Tomatoes

Summary

Ingredients

• 3 egg (s)
• 10 tablespoon milk
• Tbsp pesto, green
• 8 olives, green
• 4 tomato (s), dried
• 3 tablespoon olive oil
• 1 onion (s)
• 80 g cheese (Edam)
• salt and pepper

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Instructions

1. Whisk eggs with milk and pesto. Chop the olives and sun-dried tomatoes as well as the onion. Briefly sauté the onion with the oil until translucent, then add the milk, egg and pesto mixture. Let set briefly over medium heat, then mix together. After about 7 minutes add Edam and season with salt and pepper. Let it fry a little over a low heat.