Breakfast is a great meal in which to add vegetables, especially green vegetables such as spinach and kale. I particularly love Green Kale Pesto stirred through creamy scrambled eggs, and served with fried ham – it is also a great way to use up that lovely baked ham!
This recipe for Green Kale Pesto was inspired by the I Quit Sugar Cookbook by Sarah Wilson. I have modified the recipe so that it is low fodmap.
Green Kale Pesto
1 medium bunch green kale, stalk removed and steamed
1/4 cup olive oil
2 teaspoons for garlic-infused olive oil
1/4 cup parmesan cheese
juice of 1 lemon
salt and pepper to taste
Place all ingredients in a food processor and process until creamy and very well blended. Store in a sealed container in the fridge for up to a week. Or you can cover with a layer of oil and freeze.
Green Eggs – serves 1 (to serve more, just increase the ingredients!)
The way I make the green scrambled eggs is simple and only takes a minute or two. Break 2 eggs into a bowl and whisk with a fork until just combined. Meanwhile heat 1 teaspoon of butter in a small pan over a low heat. Add the eggs and stir once with a wooden spoon or silicon spatula. Spoon 2 teaspoons of kale pesto on top of the eggs and stir slowly until the kale is just combined and the eggs just set.