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

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

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Eggs

Cuisine: American, Gluten Free, Grain Free, Low Carb

Keyword: egg recipes

Servings: g

Calories: 304kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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