Pesto Egg Scramble with Turkey and Avocado
with Greek-inspired tomato soup
We use our store-bought pesto and chopped up turkey slices to flavor-up regular ol' scrambled eggs. Topped with avocado and served with a soup, you have a hearty breakfast for dinner meal!
Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives.
Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives.
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Ingredients
Pesto Egg Scramble with Turkey and Avocado:
- Turkey slices - 4
- Eggs - 6
- Cooking oil spray - to coat pan
- Store-bought pesto - 3 Tbsp
- Avocados (medium) - 1
Greek-Inspired Tomato Soup:
- Onions (small) - 1 , chopped
- Kalamata olives - 1/4 cup , pitted and sliced
- Diced tomatoes (28 oz / 794 g can) - 1 can , drained
- Cooking oil - 1 Tbsp
- Leftover roasted carrots - ~1/2 cup ((from Wednesday))
- Crushed tomatoes - 1 cup
- Chicken stock - 2 cups
- Oregano - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
371
Just a moment...
% Daily Value
Total Fat
24g
37%
Just a moment...
Saturated Fat
5g
26%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
291mg
97%
Just a moment...
Sodium
937mg
39%
Just a moment...
Total Carbohydrate
23g
8%
Just a moment...
Dietary Fiber
7g
29%
Just a moment...
Sugars
12g
Just a moment...
Protein
20g
Just a moment...
Prep
- For soup | Onions / Olives - Prep as directed. (Can be done up to 4 days ahead)
- Turkey - Chop. (Can be done up to 3 days ahead)
- Eggs - Whisk with some salt and pepper.
- Diced tomatoes - Open and drain out liquid.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and leftover carrots to heated oil. Saute for ~3 minutes, until onions start to soften.
- Add in diced tomatoes, crushed tomatoes, chicken stock, and oregano. Cover and bring to a boil, and then simmer uncovered for ~10 minutes.
- While soup is simmering, heat up a non-stick pan over medium heat for eggs. Spray with some cooking oil and pour whisked eggs and chopped turkey into pan. Scramble over heat until you get the texture you want. Remove from heat and fold in pesto.
- After soup has simmered, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper.
- Cube avocado.
- Divide soup into bowls. Garnish with olives. Top your pesto-turkey-egg scramble with avocado and enjoy together!
Nutrition Facts
Amount Per Serving
Calories
371
Just a moment...
% Daily Value
Total Fat
24g
37%
Just a moment...
Saturated Fat
5g
26%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
291mg
97%
Just a moment...
Sodium
937mg
39%
Just a moment...
Total Carbohydrate
23g
8%
Just a moment...
Dietary Fiber
7g
29%
Just a moment...
Sugars
12g
Just a moment...
Protein
20g
Just a moment...
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