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!
½ cup Walnuts
2-3 cups basil leaves
4 cloves Garlic
1 teaspoon sea salt
¼ cup olive oil
½ cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon olive oil
1 Green Zucchini, halved and sliced
2 tablespoons Green Onions, chopped
2 tablespoons fresh chives, chopped
2 eggs
Toast the walnuts in a toaster oven for a few minutes — watch closely, they go from browned to black very quickly.
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.
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.
In a small bowl whisk the eggs. Add to the skillet and cook until just set. Enjoy immediately!
Calories: 342
Fat: 17g
Carbohydrates: 26g
Sodium: 284mg
Fiber: 12g
Protein: 27g
Sugar: 1g