Veggie Pesto Scramble

Pesto egg recipe As the holidays begin to wrap themselves up, and with the New Year on the horizon, my cooking becomes lighter and more veggie-filled. January is my favorite month for cleansing, after the indulgences of December, and most often I try to get an early start.

This Veggie Pesto Scramble recipe is one of my favorite, flavorful breakfasts. It’s filled with fiber and veggies, and contains a nice serving of protein. It can be enjoyed for breakfast, lunch OR dinner, so scramble it up when you’re ready to feel a little lighter. Enjoy!

Veggie Pesto Scramble
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 4

For the Pesto
For the Scramble
  • 1 teaspoon olive oil
  • 1 organic zucchini, halved and sliced
  • 2 Tablespoons green onions, chopped
  • 2 Tablespoons fresh chives, chopped
  • 2 organic eggs

  1. Toast the walnuts in a toaster oven for a few minutes — watch closely, they go from browned to black very quickly.
  2. Combine the walnuts, basil, garlic and salt in a food processor, add the olive oil, then the nutritional yeast and lemon juice. Combine until your pesto is a nice consistency — don’t over blend.
  1. Place the olive oil in a skillet over medium heat. Add the sliced zucchini and cook for 5 minutes, until soft. Add the onions, chives and a Tablespoon of pesto.
  2. In a small bowl whisk the eggs. Add to the skillet and cook until just set. Enjoy immediately!

Calories: 342     Fat: 17     Carbohydrates: 26     Sugar: 1     Sodium: 284     Fiber: 12     Protein: 27    

Veggie Pesto Scramble copy


  • Isabella January 15, 2015 at 7:03 pm

    This is such a great breakfast! it is easy to make and is full of flavors! Thank you for the amazing recipe!!!

  • Melanie Palmer July 8, 2015 at 1:40 pm

    Made his for breakfast for my parents this morning, turned out really well. They loved the taste!!

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