Green eggs with avocado and pistachio pesto

Green eggs with avocado and pistachio pesto is a vibrant dish featuring scrambled eggs mixed with fresh vegetables and topped with a creamy, nutty pesto. Ideal for breakfast or brunch, it balances the richness of eggs and avocados with the crunch of roasted pistachios.

25 Jan 2026
Cook time 25 min
Prep time 15 min

Ingredients:

6 oz broccoli
4 spears asparagus
1/2 cup peas
6 eggs
1/3 cup milk (1% fat)
2 garlic cloves
2 tbsp grated parmesan cheese
2 tbsp pistachio nuts
1 tbsp lemon juice
2 avocados
1/3 cup feta cheese

Green eggs with avocado and pistachio pesto is a delightful and nutritious dish that combines flavorful, fresh ingredients for a satisfying meal. This recipe is packed with green vegetables like broccoli, asparagus, and peas, complemented by rich avocados and a unique pistachio pesto. It's perfect for breakfast, brunch, or even a light lunch or dinner. The mix of creamy eggs and vibrant greens makes it not only eye-catching but also nutrient-dense.

Instructions:

1. Prepare the Vegetables:
- Wash the broccoli and cut it into small florets.
- Trim the woody ends of the asparagus spears and cut them into bite-sized pieces.
- If using fresh peas, shell them; if using frozen peas, allow them to thaw.

2. Blanch Vegetables:
- Bring a pot of water to a boil. Add the broccoli and asparagus and cook for about 2-3 minutes until they are bright green and tender-crisp.
- Add the peas in the last 30 seconds of cooking. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and set aside.

3. Make the Pistachio Pesto:
- In a food processor, combine the garlic cloves, grated Parmesan cheese, pistachio nuts, and lemon juice.
- Scoop the flesh of the avocados into the processor.
- Blend until smooth, adding a tablespoon of water if needed to reach a pesto consistency. Season with salt and pepper to taste.

4. Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and black pepper.

5. Cook the Eggs:
- Heat a non-stick pan over medium heat. Pour in the egg mixture and cook, stirring gently with a spatula to scramble. When the eggs are about halfway cooked, add the blanched vegetables and continue to cook until the eggs are fully set but still moist.

6. Serve:
- Divide the egg and vegetable scramble among plates.
- Spoon a generous dollop of avocado and pistachio pesto on top of each serving.
- Sprinkle with crumbled feta cheese.

7. Garnish and Enjoy:
- Garnish with extra pistachio nuts or a few fresh herbs if desired.
- Serve immediately and enjoy your nutritious and delicious green eggs with avocado and pistachio pesto!

Green eggs with avocado and pistachio pesto offers a fresh twist on a classic dish. The combination of vibrant green vegetables, creamy eggs, and the nutty, citrusy pesto provides a delightful culinary experience. This dish not only tantalizes your taste buds but also fuels your body with essential nutrients. Whether you're serving it for brunch or a light meal, it's sure to impress with its flavor and presentation.

Green eggs with avocado and pistachio pesto FAQ:

What is the best way to store leftover green eggs with avocado and pistachio pesto?

Store any leftover green eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before serving.

How do I know when the scrambled eggs are done cooking?

Scrambled eggs are done when they are fully set but still slightly moist. Remove them from heat as soon as they lose their runny texture to avoid overcooking.

Can I substitute the pistachio nuts in the pesto?

Yes, you can substitute pistachios with other nuts like walnuts or almonds. Keep in mind that this may slightly alter the flavor profile of the pesto.

What pan size is recommended for cooking the scrambled eggs?

A non-stick skillet or pan that is 10-12 inches in diameter is ideal for making scrambled eggs. This size provides enough space for stirring without spilling.

Can I use frozen vegetables instead of fresh for this recipe?

Yes, frozen broccoli, asparagus, and peas can be used. Just ensure they are thawed and drained before adding them to the recipe.

Tips:

- Ensure to blanch the broccoli and asparagus just until they are tender to preserve their bright green color and nutrients.

- When making the pesto, taste and adjust seasoning as needed. If it seems too thick, you can add a bit more lemon juice or a tablespoon of water for desired consistency.

- For a creamier texture, you can substitute the milk with half-and-half or heavy cream.

- Use ripe but firm avocados to ensure they mix well without becoming overly mushy.

- Measure and prepare all ingredients before starting to make the cooking process smoother and more enjoyable.

Nutrition per serving

4 Servings
Calories 420kcal
Protein 20g
Carbohydrates 20g
Fiber 10g
Sugar 3.98g
Fat 30g

Green eggs with avocado and pistachio pesto