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
Serves: 4
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
- 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.
