If you’re looking for a breakfast (or brunch!) that’s both satisfying and packed with nutrition, this Scrambled Eggs with Spinach & Pesto is the perfect place to start. It’s a wholesome twist on a classic scramble, bringing together protein-rich eggs, fiber-filled chickpeas, antioxidant-loaded spinach, and the bold, savory punch of sun-dried tomato pesto.
Each ingredient pulls its weight: eggs are an excellent source of high-quality protein and essential nutrients like B12 and choline; spinach is rich in iron, folate, and antioxidants that support energy and immune health; and chickpeas bring in a dose of fiber and plant-based protein to keep you full and fueled. The sun-dried tomato pesto ties it all together with vibrant Mediterranean flavor and healthy fats that your body (and taste buds) will love.
Simple to make and endlessly satisfying, this dish is a great go-to for a nourishing meal any time of day.
Recipe
How to Prepare
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4–5 minutes, until softened.
Add the spinach and cook for 1–2 minutes, just until wilted.
Lower the heat to medium. Push the veggies to one side of the skillet (or remove briefly), then pour in the beaten eggs. Let them set slightly, then gently scramble them.
Once the eggs are mostly set, stir in the mashed chickpeas, and turmeric. Mix everything together.
Add the sun-dried tomato pesto and cook for another 1–2 minutes, just until heated through.
