Healthy Dish: Pesto Scrambled Eggs

Eating healthier is definitely getting easier. Cooking healthy food at home, though, can often be tricky. It’s tough to know which healthy recipes are actually going to taste good, and some recipes seem as though you need a culinary degree to figure it all out. To make it easier for you, here are some recipes that taste amazing and are easy enough for novice cooks and clumsy bakers to get right. These are some of tried-and-true recipes. They're great intros to the anti-inflammatory diet, and are just a few of the many great recipes found in The Immune System Recovery Plan by Dr. Susan Blum

 

 

Pesto Scrambled Eggs

Ingredients

4 eggs

2 cups basil

½ cup toasted walnuts

1 tbsp white or yellow miso paste

Juice of ½ lemon

1 clove garlic, minced

1 tbsp pesto

Salt to taste

½ cup extra virgin olive oil

Directions

Whisk eggs in a medium bowl and set aside. In a food processor, combine basil, walnuts, miso, lemon juice, garlic, and a generous pinch of salt. Slowly drizzle in olive oil until a smooth consistency is reached, then add salt and lemon juice to taste. (If you don’t have a food processor, just chop ingredients and do the best you can in a bowl!)

Heat one tablespoon of olive oil in a medium nonstick pan over medium heat. Add the eggs to the pan with one heaping tablespoon of pesto. Mix the pesto into the eggs as you move the eggs around in the pan. Remove from heat once cooked.

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