Green eggs with avocado and pistachio pesto
Elevate your breakfast with this vibrant Green Eggs recipe featuring broccoli, asparagus, peas, and creamy avocado. Enhanced with a delightful pistachio pesto and a touch of feta, this dish offers a nutritious, flavorful start to your day. Perfectly blended with fresh ingredients and spices, it's a wholesome and delicious choice for any meal!
Cook time 25 min
Prep time 15 min
Ingredients:
6 oz broccoli4 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:
- 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.
- 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.
- 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.
- In a large bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and black pepper.
- 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.
- 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.
- 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!
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.
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.
Nutrition per serving
4 ServingsCalories 420kcal
Protein 20g
Carbohydrates 20g
Fiber 10g
Sugar 3.98g
Fat 30g
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