Green Eggs, No Ham {Kale Pesto with Scrambled Eggs and Cherry Tomatoes}

🧂 Ingredients

• 2 cups kale

  well packed chopped
• 1/2 cup fresh basil

  packed
• 2 tablespoons pine nuts
• 1 tablespoon extra virgin olive oil
• 1/2 to 1 clove garlic

  or to taste
• salt and fresh ground black pepper

  to taste
• 4 eggs
• vegetable oil or butter for frying eggs
• 1 cup cherry tomatoes

  sliced in half

Instructions

• 1 Prepare the kale pesto: Place kale, basil, pine nuts, olive oil, and garlice in
  food processor, and pulse until well combined. Season with salt and pepper to
  taste, and set aside.
• 2 Coat frying pan with vegetable oil or butter, and scramble the eggs over medium
  heat.
• 3 To serve: Divide eggs in to two servings and top each serving with half of the
  kale pesto mixture, and half of the cherry tomatoes.

Nutrition Info