This Veggie Pesto Scramble recipe is a great, light and flavorful breakfast. It’s filled with fiber and veggies, and contains a nice serving of protein. It can be enjoyed for breakfast, lunch OR dinner, so scramble it up when you’re ready to feel a little lighter. Enjoy!

Veggie Pesto Scramble


Prep Time: 5 mins
Cook Time: 8 mins


For the Pesto

  • ½ cup walnuts
  • 2-3 cups basil leaves
  • 4 cloves garlic
  • 1 teaspoon salt
  • ¼ cup olive oil
  • ½ cup nutritional yeast
  • 1 tablespoon lemon juice

For the Scramble

  • 1 teaspoon olive oil
  • 1 organic zucchini, halved and sliced
  • 2 Tablespoons green onions, chopped
  • 2 Tablespoons fresh chives, chopped
  • 2 organic eggs



  1. Toast the walnuts in a toaster oven for a few minutes — watch closely, they go from browned to black very quickly.
  2. Combine the walnuts, basil, garlic and salt in a food processor, add the olive oil, then the nutritional yeast and lemon juice. Combine until your pesto is a nice consistency — don’t over blend.


  1. Place the olive oil in a skillet over medium heat. Add the sliced zucchini and cook for 5 minutes, until soft. Add the onions, chives and a Tablespoon of pesto.
  2. In a small bowl whisk the eggs. Add to the skillet and cook until just set. Enjoy immediately!


Per serving: 342 calories, 17g fat, 284mg sodium, 26g carbs, 12g fiber, 27g protein

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