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!

  • 07 Feb 2025
  • Cook time 25 min
  • Prep time 15 min
  • 4 Servings
  • 11 Ingredients

Green eggs with avocado and pistachio pesto

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.

Ingredients:

6 oz broccoli
170g
4 spears asparagus
66g
1/2 cup peas
60g
6 eggs
300g
1/3 cup milk (1% fat)
80g
2 garlic cloves
6g
2 tbsp grated parmesan cheese
14g
2 tbsp pistachio nuts
30g
1 tbsp lemon juice
5g
2 avocados
400g
1/3 cup feta cheese
72g

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!

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 Facts
Serving Size300 grams
Energy
Calories 420kcal21%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 20g6%
Fiber 10g25%
Sugar 3.98g4%
Fat
Fat 30g37%
Saturated 8g27%
Cholesterol 330mg-
Vitamins
Vitamin A 210ug23%
Choline 290mg53%
Vitamin B1 0.32mg27%
Vitamin B2 0.75mg58%
Vitamin B3 2.72mg17%
Vitamin B6 0.62mg36%
Vitamin B9 190ug47%
Vitamin B12 1.25ug52%
Vitamin C 50mg58%
Vitamin E 3.33mg22%
Vitamin K 80ug64%
Minerals
Calcium, Ca 240mg18%
Copper, Cu 0.37mg41%
Iron, Fe 3.13mg28%
Magnesium, Mg 70mg16%
Phosphorus, P 380mg31%
Potassium, K 890mg26%
Selenium, Se 30ug55%
Sodium, Na 420mg28%
Zinc, Zn 2.91mg26%
Water
Water 230g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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