Pesto Scrambled Eggs (2 servings) 5 large eggs 1/2 cup grated Jack cheese 1 tomato - diced 2 Tablespoons Parmisan cheese 1 Tablespoon pesto Italian seasoning to taste In a small sauce pan, saute the tomatoes. set aside. Crack eggs into a medium bowl and beat until blended. Heat pan to medium and spray with a little lite cooking oil. Add eggs to pan - stirring to scramble as you do. When eggs are almost done, stir in the cheese and pesto. Cook until creamy. Serve with sauteed tomato and top with Italian seasoning and Parmesan cheese. Don't have pesto? You can whip some up quickly. Just throw 1 cup fresh basil, 2 Tablespoons walnuts (or pine nuts) and a clove of garlic in the food processor. Pulse until really chopped. Add 1/4 cup of Parmesan-Reggiano cheese. Keep pulsing while you stream in 3 of 4 Tablespoons of olive oil to get the texture you want. Presto... Pesto! Eggs scrambled with pesto, tomato and two kinds of cheese. It doesn't have to be Jack and Parmesan - Cheddar and sharper cheeses work too. Mr Breakfast would like to thank Heather_S for this recipe. Recipe number 1331. Submitted 8/21/2004.