Green Eggs & Bacon

14 35 721
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 3
Green Eggs & Bacon
Health Highlights


2 cup Basil, fresh (for dairy free pesto)
3 clove(s) Garlic (crushed, for dairy free pesto)
1/3 cup Pine nuts, dried (for dairy free pesto)
1/2 cup Extra virgin olive oil (for dairy free pesto)
1 tsp Salt (for dairy free pesto)
1 tsp Black pepper (for dairy free pesto)
6 medium egg Egg
1/4 cup Basil pesto
1/2 cup Frozen spinach
1/2 cup chopped Zucchini (julienned)
2 green onion (stem) Green onion
1 avocado(s) Avocado
2 tbsp Coconut milk, sweetened (optional)
1 tbsp Ghee


1. In a food processor, combine basil, garlic and pine nuts. Grind down until everything is chopped finely.

2. Add the olive oil and process until smooth. Add salt and pepper to taste.

3. Prepare the veggies: microwave the spinach and squeeze out the excess moisture. Julienne the zucchini and cut into matchsticks. Slice the green onions thinly (whites and about half of the green tops).

4. Crack eggs into a medium bowl and add coconut milk (if desired). Whisk until smooth.

5. In a large skillet, add 1 tbsp ghee.

6. Quickly cook the zucchini and green onion until soft, ~1-2 minutes.

7. Add spinach and eggs and scramble the eggs until firm.

8. Stir in the pesto.

9. Top with avocado, serve with a side of good quality bacon (cook as per package instructions)

Nutrition Facts

Per Portion

Calories 721
Calories from fat 616
Calories from saturated fat 132
Total Fat 68 g
Saturated Fat 14.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 10.1 g
Monounsaturated Fat 41 g
Cholesterol 350 mg
Sodium 947 mg
Potassium 823 mg
Total Carbohydrate 14.8 g
Dietary Fiber 8.2 g
Sugars 3.3 g
Protein 15.6 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 1.2

Energy sources