The "green" base was inspired by a traditional pesto for pasta. Leftover pesto from the pasta dinner combined with eggs, parmesan and spinach became a whole new breakfast recipe the next morning. —MangoTango
Washed Spinach (stalks trimmed)
Coarse Sea Salt
Cloves of Garlic
Fresh Ground Pepper
Freshly Grated Parmesan
In This Recipe
Combine olive oil, garlic, pepper, sea salt, parsley, pine nuts and spinach in a food processor and blend well (can also use a handheld blender).
Beat eggs and milk together in a bowl.
Add the spinach pesto mixture to the bowl with the eggs and beat together.
Pour mixture into pan with a drop of heated olive oil.
Stir the eggs until cooked into a scramble.
Divide the eggs onto each plate and top with parmesan cheese, sea salt and pepper to taste.
Serve immediately with thick, buttered, multigrain toast and some fresh fruit.