Name: Low Calorie Pesto Eggs
Cook time: 10 min
Total time: 10 min
Ingredients: Olive oil spray; 1/4 cup Homemade Low Calorie Pesto (or store bought); 2 eggs; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2-1 tablespoon red pepper flakes (optional); 2 pieces whole grain bread (or gluten-free bread)

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These Healthy Pesto Eggs are just 183 calories and packed full of flavor! These take just 10 minutes to make, and are packed with protein and healthy fats.

Ingredients You’ll Need:

Olive oil spray
¼ cup Low Calorie Pesto (or store bought)
2 eggs
¼ teaspoon salt
⅛ teaspoon pepper
1/2-1 tablespoon red pepper flakes (optional)
2 pieces whole grain bread (or gluten-free bread)

Low Calorie Pesto Eggs

Healthy Pesto Eggs Meal Prep and Storage

Meal Prep: These recipes are a little difficult to “meal prep”. You can get ahead by prepping pesto and just getting organized. But meal prepping eggs can be tricky.
Storage: If you have leftovers (again meal prep is not ideal with this recipe) you can store it in a meal prep container and store in the fridge for 3 days.
Reheating: You can reheat in an oven at 200-250 degrees until warmed through. Or a microwave for 1-2 minutes. A note though, eggs cook more when you reheat them.

Low Calorie Pesto Eggs Recipe

More Yummy Low Calorie Recipes:

Low Calorie Pesto Eggs

Lose Weight By Eating

These healthy pesto eggs on toast are just 183 calories and take only 10 minutes to make!

We use our homemade "no oil" low calorie pesto, which is why we have to spray the pan with olive oil. But if you choose to use store-bought pesto, you can skip this step.

Special Tip: You can use your favorite pesto… and if you look above you will find 2 different kinds to make (pistachio or traditional).

5 from 1 vote

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Cook Time 10

Total Time 10

Course Breakfast

Cuisine American, Italian

Servings servings

Calories 183 kcal

Ingredients

Olive oil spray
¼ cup Homemade Low Calorie Pesto or store bought
2 eggs
¼ teaspoon salt
⅛ teaspoon pepper
1/2-1 tablespoon red pepper flakes optional
2 pieces whole grain bread or gluten-free bread

Instructions

Spray a medium pan (for 2 servings, or large for 4 servings) with olive oil and heat over medium heat until hot.
Add the homemade pesto to the pan, and spread out in an even layer.
Cook the pesto for 2-3 minutes until hot.
Once hot, crack the eggs right into the pan, giving them each a bit of space to cook.
Sprinkle with salt, pepper, and red pepper flakes (if using).
Cook the eggs for 4 to 5 minutes (for runny eggs). Or 6-8 minutes for over medium, or 9-11 minutes for over hard eggs.
Meanwhile, toast the bread to desired doneness.
Using a spatula, scoop the eggs and pesto from the pan, and place atop the toast.
Serve hot.

Nutrition

Serving: 1toastCalories: 183kcalCarbohydrates: 15gProtein: 11.4gFat: 8.8gSaturated Fat: 2.4gCholesterol: 166mgSodium: 520mgPotassium: 159mgFiber: 2.6gSugar: 2.5gCalcium: 95mgIron: 2mg

Keyword eggs, pesto

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.