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Mist a skillet with spray oil and place over medium heat.
Whisk eggs in a bowl.
Add eggs to skillet and scramble until cooked through. While eggs are still runny, add the blueberries into the skillet as you want them to heat up and start to burst. Sprinkle with salt and cinnamon.
Once eggs are cooked through add pistachios to the skillet. Quickly toss to combine and serve over a bed of baby arugula.
Garnish with basil, crushed red pepper and hot sauce if you like your eggs spicy.