Green Eggs & Bacon

14 35 834
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
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 834
Calories from fat 717
Calories from saturated fat 135
Total Fat 80 g
Saturated Fat 14.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 16.4 g
Monounsaturated Fat 42 g
Cholesterol 396 mg
Sodium 1217 mg
Potassium 859 mg
Total Carbohydrate 14.6 g
Dietary Fiber 7.4 g
Sugars 3.3 g
Protein 18.2 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 1.2

Energy sources


Meal Type(s)