Quick and easy rocket and walnut pesto scrambled eggs

Well it is Friday night and there was not too much left in the fridge/cupboard/freezer. I knew that we had frozen spinach, frozen peas and some eggs. In addition, we are fortunate in that we have a small vegetable garden on our deck. It is actually in an old bath tub, however, it seems that a plague of caterpillars have got to the baby broccoli. We do have some Thai basil and some rocket that is just managing to survive and these two items were the inspiration for this pesto. I added some desiccated coconut too which gave the pesto a sweeter taste. This Friday night dinner came together pretty easily in the end and was quite tasty and nutritious. The boyfriend assisted by taking care of the scrambled eggs. Pesto scrambled eggs Rocket and walnut pesto scrambled eggs

Serves 2

Ingredients

1/2 cup walnuts

2 cloves garlic, roasted (I did not have time to roast the cloves in foil in the oven as I normally would so I simply roasted them in a dry fry pan)

1 tablespoon extra virgin olive oil

1/2 cup fresh basil (sweet basil is ideal for pesto)

Handful of rocket leaves

2 tablespoons desiccated coconut

1/2 teaspoon salt

1/2 250 gram packet of frozen spinach

1 cup frozen peas

3 eggs, scrambled

1 carrot

Method

  • To make the pesto, add the walnuts to a food processor and process until they resemble crumb like texture. Add the roasted garlic, olive oil, basil, rocket, coconut and salt and continue processing until a thick paste is formed.
  • Add the frozen spinach and peas to a non-stick fry pan with approximately 1/4 cup of water and heat until vegetables are completely thawed and warmed through. Add water as necessary to prevent sticking. Once the vegetables are warmed, add about 3/4 of the pesto to the vegetables and stir well.
  • Scramble the 3 eggs in the microwave. To do this, crack the eggs into a microwave safe bowl and whisk with a fork. Microwave for 1 minute and stir with the fork. Microwave for another 1 minute and again stir with a fork. Continue this process until your eggs are at your preferred texture.
  • Serve the scrambled eggs with the pesto vegetables and carrot ribbons on the side. Place the remaining pesto on top of the scrambled eggs.

Total cost = $3. 25 based on all groceries purchased at Aldi excluding the basil and rocket which came courtesy of our vegetable garden.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s