Green Eggs No Ham

June 21, 2011 By Leanne Vogel September 13, 2017

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: Leanne Vogel

Recipe type: Gluten free, Dairy free, Sugar free, Corn free

Prep time: 15 mins

Cook time: 11 mins

Total time: 26 mins

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 run.

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

To make pesto: process all ingredients in a food processor until smooth.
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.