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Veggie Pesto Scramble

Prep time 5 min
Cook time 8 min
Total time 13 min

Prep time 5 min
Cook time 8 min
Total time 13 min


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!

Serves 4
For the Pesto:

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

For the Scramble:

1 teaspoon olive oil

1 Green Zucchini, halved and sliced

2 tablespoons Green Onions, chopped

2 tablespoons fresh chives, chopped

2 eggs

For the Pesto:

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.

For the Scramble:

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

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