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Green Eggs No Ham

by August 18, 2017

Scrambled eggs with loads of sweet basil and garlic, enveloped in a creamy pesto.

Eating Style:

Dairy-free, Gluten-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:




Pumpkin pesto
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh fresh parsley leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon nutritional yeast
  • 2 tablespoon fresh lemon juice, about 1/2 a lemon
  • 1 tablespoon rice miso
  • 1 clove garlic
  • 1/2 teaspoon herbamare
  • 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


  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.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

32.8 g

Saturated Fat:

10 g


327 mg


2236 mg


16.7 g

Dietary Fiber:

7.7 g

Net Carbs:

9 g


1 g


22 g

Hi! I’m Leanne

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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