kale, basil, eggs, garlic, pine nuts, olive oilThat 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 pestocherry tomatoesgreen eggs and cherry tomatoesI’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???

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