May 4, 2009 § Leave a comment
This is hardly a recipe, but it’s a fool-proof way to get me to eat scrambled eggs.
Ingredients (serves two):
* Don’t shy away from this recipe because you have to dirty a food processor. Making parsley/cilantro pesto takes fewer than 2 minutes. Don’t skimp on the Parmesan, nuts, and olive oil; just blend until the pesto becomes a slightly lighter shade of green.
1. Slice veggies and have everything ready. Whisk the egg with a quarter cup of your preferred pesto. Set aside.
2. In a large sauce-pan, heat a tablespoon (or so) of olive oil on medium-high. When hot, add onion and saute until it turns translucent and starts getting crispy around the edges (about 5 minutes). Meanwhile, steam asparagus pieces for about 3 minutes until it turns bright green. When cooked, add to the onions.
3. Stir in the spinach and cook about 30 seconds until slightly wilted. Pour in the pesto-ed egg mixture and cook until set. Serve immediately.
Diet Notes: SCD-safe, gluten-free