MELT butter in a medium-sized non-stick skillet over medium-low heat.
WHISK eggs and add to the center of the pan as soon as butter begins to boil. When the edges start to set, use a rubber spatula to push eggs around the skillet. Continue until eggs are fluffy and barely set, about 2 minutes.
REMOVE from heat once eggs appear to be soft scrambled.
ADD olive oil to pan. Add spinach and use a spatula or tongs to toss in olive oil. Cover the pan and cook for 1 minute.
UNCOVER the pan and toss spinach again. Cover and cook for 1 additional minute.
TOAST brioche bun until slightly crispy.
PLACE eggs and spinach on the bun.
TOP with pesto and parmesan cheese. Add salt and pepper to taste. Enjoy!
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