Green Eggs No Ham

Back in May, we took my Mom out at one of our favorite restaurants in Calgary, the Coup.

I’ve gone to the Coup probably twice a week for the past 5 years, so I’ve literally tried every gluten free item on the menu, except a scrambled egg dish they call “Green Eggs No Ham”. What a cute name, how had I not seen this earlier?

With a name like that, I knew I had to give it a try.

The basil, the greens, the pine nuts, it was so delicious!

As always, I went home and recreated the recipe hoping it could be my new after run meal. I tripled the greens because, well, we could all do with a bit more green in our lives. I upped the basil to increase the magnesium in the dish [magnesium helps to relax your muscles, perfect after a long run].

I’ve been making these scrambled eggs for myself for over a month now so I figured it was about time that I share the recipe with you!


Green Eggs No Ham
Author: 
Recipe type: Gluten free, Dairy free, Sugar free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
These aren’t your average scrambled eggs. These babies have loads of sweet basil and garlic, enveloped in a creamy pesto, and surrounded by a full serving of greens. Inspired by the breakfast I had at the Coup after my first 10km
Ingredients
Pumpkin pesto
  • ½ cup raw pumpkin seeds [pepitas]
  • ½ cup fresh basil leaves
  • ½ cup fresh fresh parsley leaves
  • ¼ cup extra virgin olive oil
  • 2 tablespoon nutritional yeast
  • 2 tablespoon fresh lemon juice, about ½ a lemon
  • 1 tablespoon rice miso
  • 1 clove garlic
  • ½ teaspoon herbamare
Eggs
  • 6 eggs
  • 1 tablespoon extra virgin coconut oil or other cooking oil
  • 1 head kale, chopped
  • 1 cup spinach, chopped
  • 3-4 leaves fresh basil, chopped
  • handful raw pine nuts
Instructions
  1. To make pesto: process all ingredients in a food processor until smooth.
  2. Putting it all together: heat coconut oil in a large frying pan on medium heat. Once melted, add eggs and mix with a fork. Allow to cook for 5-6 minutes,turning with fork every minute or so. Add kale, spinach, and 3-4 spoon fulls of pesto to the mix and continue to cook until desired consistency is met. I like my scrambled eggs well-done so for me, this was a total of 11 minutes. Add extra basil and pine nuts, mix to combine and serve.
Notes
You can use the leftover pesto for a big batch of Pumpkin Pesto Pasta, or use as a delicious sandwich spread!

View Nutritional Information (once on page scroll down)

If you’re like me and don’t like the consistency of scrambled eggs [I know, I’m weird], adding the greens and pine nuts really help.

My favorite way to enjoy these eggs is wrapped up in a rice tortilla with a bit of hummus, post running fuel at it’s finest.

What’s your favorite meal after a good workout?

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Comments | Leave Your Comment

  1. That looks delicious! I’m always trying to get more greens into my day and I don’t know why I never thought of eggs. Can’t wait to to try this.

    • If you ever come back for a visit, you’ll have to go!

  2. MmM, this looks awesome! I have never been a big fan of scrambeled eggs or eggs in general, but this really looks tasty! I have such a big love for pesto, basil, pine nuts and greens. Im thinking, maybe this would work for scrambeled Tofu too?? What do you think? I think I need to try that actually!

  3. Love green omelets…but ohmygoodness! Why haven’t I thought of putting basil on it before?!! I will fix that tomorrow morning!

    Favorite after-workout meal: apples with peanut butter. Fresh, yet protein-full

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