Green Eggs No Ham

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:

Serves: 3

Ingredients

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

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.

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Nutrition Information Per Serving

  • Calories: 428
  • Calories from Fat: 295
  • Total Fat: 32.8
  • Saturated Fat: 10 g
  • Cholesterol: 327> mg
  • Sodium: 2236 mg
  • Carbs: 16.7 g
  • Dietary Fiber: 7.7 g
  • Net Carbs: 9 g
  • Sugars: 1 g
  • Protein: 22 g