Green Eggs - Pesto and Creamy Feta Scrambled Eggs

5
Eggs, lightly beaten
125 ml
NESTLE CARNATION Light & Creamy Cooking Milk
1 tbsp
Pesto, preferably fresh
2 tsp
Butter
40 g
Persian Feta

Method

  1. In medium bowl combine eggs, CARNATION Light & Creamy Cooking Milk and pesto

  2. Place butter in medium frying pan on medium heat. Swirl to coat pan with butter. Add egg mixture; cook for 1 minute or until mixture starts to set. Using a spatula, push the egg towards the centre of the pan until eggs form creamy curds. Crumble feta over the top and serve