Author Notes
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
Ingredients
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8
Eggs
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8 handfuls
Washed Spinach (stalks trimmed)
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3 pinches
Coarse Sea Salt
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3 tablespoons
Pine Nuts
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3
Cloves of Garlic
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1 teaspoon
Fresh Ground Pepper
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6 tablespoons
Olive Oil
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1 handful
Parsley
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1 handful
Freshly Grated Parmesan
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1 shot
Milk
Directions
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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).
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Beat eggs and milk together in a bowl.
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Add the spinach pesto mixture to the bowl with the eggs and beat together.
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Pour mixture into pan with a drop of heated olive oil.
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Stir the eggs until cooked into a scramble.
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Divide the eggs onto each plate and top with parmesan cheese, sea salt and pepper to taste.
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Serve immediately with thick, buttered, multigrain toast and some fresh fruit.
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