Directions:
- Make the pesto sauce: Place 4oz. fresh basil leaves, about 6 or 8 baby bella mushrooms, 2 Tbsps pine nuts, 1/4 cup parmigiano-reggiano cheese and 2 or 3 garlic cloves into the food processor.
- While the processor is running stream about 1/4 to 1/3 cup olive oil through feed tube until pesto is of desired consistency (I left it running while I got everything else ready).
- Crack the eggs into a bowl, mix in about 1/4 cup of the pesto and scramble. (The recipe makes about 2 cups of pesto, you can save it, use it on some pasta, or make A LOT of eggs. It's your choice.).
- Meanwile, saute the ham in butter and olive oil (the olive oil prevents the butter from burning).
- Add the egg mixture to the ham and cook until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.92 Kcal (883 kJ) | ||
| Calories from fat | 155.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.31g | 27% | |
|---|---|---|---|
| Cholesterol | 187.97mg | 63% | |
| Sodium | 492.81mg | 21% | |
| Potassium | 172.23mg | 4% | |
| Total Carbs | 1.7g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 12.58g | 25% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 114.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 248.03 Kcal (1038 kJ) | ||
| Calories from fat | 183.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.35g | 27% | |
|---|---|---|---|
| Cholesterol | 221.04mg | 63% | |
| Sodium | 579.51mg | 21% | |
| Potassium | 202.53mg | 4% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 14.8g | 25% | |
| Vitamin C | 1mg | 1% | |
| Iron | 1.3mg | 6% | |
| Calcium | 134.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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