Green Eggs

This is hardly a recipe, but it’s a fool-proof way to get me to eat scrambled eggs.

Ingredients (serves two):

1/2 onion
6 spears asparagus, chopped into bite-sized pieces
handful spinach
3 free-range eggs
1/4 cup cilantro, basil, or parsley pesto*

* 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.

Methods:

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