1tab Yellow Pumpkin Pesto Fresco SIPO

8 large eggs

120gr. Gruyère cheese, shredded

150ml milk

2 green onions, thinly sliced

10-inch oven-safe nonstick skillet

Heat oven to 180°C. Thinly slice 2 green onions. Set aside.

Shred Gruyere cheese. Whisk together with 8 large eggs, milk, and sliced green onions. 

Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in Pumpkin Pesto Fresco SIPO. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes. 

Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in . Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes. 

Transfer skillet to the oven and bake 20 to 25 minutes or until set.