Coat pan with oil and then add pesto (start with 2 tbsp - add more if you would like).
Add artichoke hearts, sun-dried tomatoes and basil to the pan and sauté for 1-2 minutes on med heat till they are warmed through.
Add arugula and toss with pesto and veggies just until coated. Greens will wilt quickly so toss lightly. ***If you prefer your greens to stay more crisp they can be added after the eggs are cooked.
Spread mixture to edges of pan to make a spot in the middle for the scrambled eggs. Pour in the eggs and reduce heat a bit. Allow eggs to cook through while keeping them in the middle.
Incorporate the eggs into the surrounding mixture. ***If you haven't added your arugula yet - add it now and toss it with the entire mixture. Cover with a lid for a few minutes until greens are wilted.
Top with crumbled feta and fried onion pieces. (You can top with these ingredients before or after plating.) Garnishing the plate with a few basil strips adds an attractive touch!
Serve and enjoy!
