kale, basil, eggs, garlic, pine nuts, olive oil
Print Recipe Add to Collection
0 from 0 votes

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

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: EA Stewart, RD | Registered Dietitian Nutritionist


  • 2 cups chopped kale well packed
  • 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


  • 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.


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


Serving: 2g