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Tomato Pesto Ebelskivers

Tomato Pesto Ebelskivers



  1. 4 eggs
    8 grape tomatoes
    1 tablespoon pesto
    1/4 cup shredded mozzarella cheese
    Spray oil for pan


  1. Place an ebelskiver pan on low heat.
  2. In a small bowl, scramble the four eggs. Dice the tomatoes.
  3. Spray the pan with oil. Pour the egg mixture into each of the seven wells. Sprinkle the diced tomatoes and a little bit of pesto on top of the raw egg.

  4. Allow the eggs to cook for a few minutes, or until the edges become dry. Sprinkle some cheese on the top.
  5. Flip the ebelskivers using two wooden skewers or a knife. Cook for another few minutes.

  6. Serve hot with fresh fruit and toast.
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