When I'm making a fast scramble I like to heat up my cast iron to just below smoking and then turn the heat off, melt the butter, and then scramble with the residual heat. This works especially well on busy mornings when I get distracted because the eggs stay warm but don't overcook.
Combine ingredients in a medium bowl. The cheese and pesto will remain in large clumps and that's okay, just make sure the eggs are scrambled.
Pour into buttered skillet, allow to set for about fifteen-twenty seconds, and then scramble to desired doneness- for me this is about three minutes. As the eggs heat the pesto and cheese will incorporate.
Kale Pesto and Goat Cheese Scramble https://www.recipefiction.com/2014/04/simple-quick-and-healthy-kale-pesto-and-goat-cheese-scramble.html