kale, basil, eggs, garlic, pine nuts, olive oil That Sam I am…that Sam I am…

Do you think he would like my green eggs, no ham?

Green Eggs, as in scrambled eggs, topped with a savory kale pesto sauce and a few sweet cherry tomato halves thrown in for good measure!

green eggs with cherry tomatoes

I think if Sam I am tried these green eggs, no ham, he would feel delicious all day long.

Just like I feel every time I start my morning off with veggies for breakfast.

How about you?

Are you a veggie eater in the morning?

If not, you should try this breakfast…

Green Eggs {No Ham} Topped with Cherry Tomatoes and served with a side of fresh fruit nourishes your body with 3 + servings of antioxidant loaded veggies and fruits, delicious protein {try scrambled tofu instead of the eggs for a delicious vegan option}, healthy fats, and staying power to get you all the way to lunch and beyond.

I’m pretty sure Sam would like it {and you will too!}

Here’s the recipe…

kale, basil, eggs, garlic, pine nuts, olive oil

Green Eggs, No Ham {Kale Pesto with Scrambled Eggs and Cherry Tomatoes}

Green Eggs {No Ham} Topped with Cherry Tomatoes and served with a side of fresh fruit nourishes your body with 3 + servings of antioxidant loaded veggies and fruits, delicious protein {try scrambled tofu instead of the eggs for a delicious vegan option}, healthy fats, and staying power to get you all the way to lunch and beyond.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 g

Ingredients

  • 2 cups kale, well packed chopped
  • 1/2 cup fresh basil, packed
  • 2 tablespoons pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/2 to 1 clove garlic, or to taste
  • salt and fresh ground black pepper , to taste
  • 4 eggs
  • vegetable oil or butter for frying eggs
  • 1 cup cherry tomatoes, sliced in half

Instructions

  • Prepare the kale pesto: Place kale, basil, pine nuts, olive oil, and garlice in food processor, and pulse until well combined. Season with salt and pepper to taste, and set aside.
  • Coat frying pan with vegetable oil or butter, and scramble the eggs over medium heat.
  • To serve: Divide eggs in to two servings and top each serving with half of the kale pesto mixture, and half of the cherry tomatoes.

Notes

Nutrition Notes: Naturally gluten-free, and vegetarian. Try serving with scrambled tofu for a vegan option.

Nutrition

Serving: 2g | Calories: 304kcal | Carbohydrates: 11g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 159mg | Potassium: 690mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7849IU | Vitamin C: 98mg | Calcium: 169mg | Iron: 4mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Breakfast, Eggs
Cuisine American, Gluten Free, Grain Free, Low Carb
Keyword egg recipes
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kale pesto cherry tomatoes green eggs and cherry tomatoes I’m pretty sure this combo of kale pesto and cherry tomatoes would be pretty delicious on top of pasta too!

How about you…Do you eat veggies for breakfast?  If so, does it make you feel delicious?  What’s your favorite savory breakfast dish?  Are you a fan of “Green Eggs and Ham” by Dr. Seuss???

I love hearing from you! Please click here to leave a comment or ask a question, or leave a suggestion. And, if you enjoyed the post, please stumble, tweet, pin, or share this post to spread the word that healthy eating and delicious eating happily co-exist! Oh, and to make sure you don’t miss any Spicy food, fun, and adventure, please sign up for new post notifications via e-mail or feedburner. Cheers!

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Recipe Rating




29 Comments

  1. every other day i eat a HUGE omelet. i saute a POUND of chopped mixed veg… onions , poblano peppers, jalapenos, red bell pepper and mushrooms and fresh garlic in butter.
    when they have cooked down… i add eggs…. but JUST enough to bind the mixture.
    i add jack cheese or pepper jack cheese…. cover and cook gently till done.

    in the mean time….. i get my beans going. i eat Mexican beans that i reheat from the fridge every day. i make my charro beans about once a week from scratch in the crock pot with plenty of chili peppers and seasoning.

    i reheat them with added Mexican melting cheese and my favorite salsa to spice them up.
    when everything is ready…. i slide the VERY BIG omelet on to the plate with the beans and
    devour it. lol

    the omelet is BIG on veg….more veg than egg and VERY filling. the egg is only the binder.
    its my favorite meal of the day…. cheesy, spicy and warming.
    it takes a long time to make… but i have the time and i dont mind.

    when you are Mexican… ya gotta have your eggs and beans. lol

  2. dixya@food, pleasure, and health says:

    I have eating scrambled eggs a lot lately- adding kale pesto is a geniusss idea 🙂 love it and i dont care for ham so i am all in

  3. The Spicy RD says:

    Thanks Lauren 🙂 Yes, spinach is such an easy one, and I love your egg, pesto, pea combo for dinner. SF was wonderful, thanks! Quick post coming soon…

  4. The Spicy RD says:

    “Kinda veggie” counts in my book 🙂 You can never go wrong with olives and avocado IMO! Hugs back!

  5. Lauren Slayton says:

    please tell me how that tomato picture is so pretty….I love “green” eggs, make with spinach a lot because it’s so easy. I also like eggs/pesto/peas for an easy dinner. veggies I get in via juice or smoothie. How was SF?

  6. Great breakie and it was so great to meet you

    1. The Spicy RD says:

      Thanks Rebecca 🙂 It was so wonderful meeting you and your lovely family as well!!

  7. Such a great idea for pesto, looks delicious! No ham for me. I love veggies in the morning, particularly in a greeeen smoothie. It’s my ‘coffee’ in the morning 🙂

    1. The Spicy RD says:

      Ha, ha! Love your choice of “coffee” in the morning, although I have to have the real thing too 🙂

  8. Kristi Rimkus says:

    I can see using this kale pesto with all kinds of dishes. Do you think walnuts would work in place of the pine nuts? They are a bit more affordable.

    1. The Spicy RD says:

      Kristi-Yes! This pesto is so versatile. Pasta seems like an obvious coice, but as a sandwich spread or maybe plopped on top of a cup of tomato soup, it would be delicious too! I think walnuts would be a great substitution, because, yes, pine nuts can get pretty expensive. Fortunately this recipe uses only 2 tablespoons, plus I buy mine at Costo or Trader Joes and store them in the freezer. Makes them a little more economical…

  9. CJ at Food Stories says:

    This looks so healthy & easy … Happy Sunday 🙂

    1. The Spicy RD says:

      Thanks so much CJ! I hope you have a wonderful week 🙂

  10. Melanie @ Nutritious Eats says:

    Oh yeah, I would totally eat that! 😉 I don’t eat veggies for bfast enough but pairing with eggs is what I usually do.

    1. The Spicy RD says:

      Me too! Eggs and veggies are such an easy b-fast combo 🙂

  11. teri@managedmacros says:

    I DO eat veggies for breakfast!!! I love the kale addition to your pesto and I love even more the deletion of ham. I’m not a big fan…the only meat I really don’t like. I like my green eggs with chopped broccoli or asparagus is a treat when it is left over from the night of grilling. As usual, beautiful post Spicy!

    1. EA-The spicy rd says:

      I knew you had to be a veggie eater at breakfast Teri :-). I do like ham, but don’t it it very often. Maybe at a Bruch or Easter, and in a really good ham and Swiss omelette. Thank you for our sweet comment!

  12. Alysa (InspiredRD) says:

    Beautiful and delicious!

    1. EA-The spicy rd says:

      Thanks s much Alysa, and thanks for sharing!

  13. Kristen @ Swanky Dietitian says:

    This looks so fresh and flavorful!
    I do like my green eggs no ham. 🙂 It is such a great way to start off the day!

    1. EA-The spicy rd says:

      Thank you Kristen! I thought you might be a green eggs eater too 🙂

  14. amy @ fearless homemaker says:

    this is totally my type of breakfast – light, healthy, + full o’ goodness. i approve + I bet Sam I Am would, too. =)

    1. The Spicy RD says:

      Thanks Amy! I’m having leftovers fro b-fast today, then I’m thinking your cantaloupe agua fresca and peanut butter energy bites later on will be perfect 🙂

  15. EA-The spicy rd says:

    I knew I liked you Gina (a fellow Dr. S. fan) 🙂 Yes, pumpkin! Thanks for the reminder! One of our favorite ways to make pancakes is with puréed pumpkin and cinnamon (plus a few Chcolate chips for good measure! I need to try your egg and oat crepe-yum!

  16. Gina (The Candid RD) says:

    Who ISN’T a fan of Green Eggs and Ham by Dr. Suess?! Only crazy people 🙂
    I do eat vegetables for breakfast, every morning, but in a SWEET dish (pumpkin!). I love eggs in the morning, but even when I do eggs it’s sweet because I turn them into an egg and oat crepe. Yeah, I’m a sweet-tooth girl.
    Thanks for the idea for kale pesto, btw, I’m trying that one!

  17. kellie@foodtoglow says:

    I literally just had stir-fried red chard with scrambled eggs (& Indian carrot pickle & seaweed bread). We love savoury breakfasts here at casa food to glow, and your fresh kale pesto is calling my name. I will make it tomorrow. Promise!

    1. EA-The spicy rd says:

      I can imagine you as a savory/veggies eater at breakfast Kellie. You always have such healthy and delicious meals. Love the idea of Indian Carrot pickle. Seaweed bread sounds interesting 🙂

  18. That looks super yummy. I am definitely not opposed to veggies for breakfast, and that is one of my favorite parts about being in Israel (veggies are served in abundance for breakfast in Israel). I just don’t ever wind up making them when I am at home. I usually eat cereal so that is probably why I don’t have any veggies. I should make them more often with eggs, just like this.

    1. EA-The spicy rd says:

      Melinda-I think savory breakfasts with veggies are a lot more popular in Luther countries than the US. I didn’t grow up eating veggies in the morning, but I always feel so much better when I do. I hope you’re having a wonderful time in Israel!