Green Eggs No Ham

June 7, 2011 by Leanne Vogel August 18, 2017

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

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.

Nutrition Information Per Serving