Sundays are for slowing down, but this recipe is so easy to make, you’ll want to enjoy it any day of the week. The vibrant green color and flavor comes from Kale pesto, mixed into the eggs and then baked. Makes a lovely lunch with a garden greens salad, or tuck between a baguette or slices of Italian bread.
- 10-12 organic eggs, depending on size ( we use Farmer’s market eggs which tend to be on the small size.)
- 3 Tablespoons Bella Cucina Kale & Parmesan Pesto
- 1/4 cup + 1 Tablespoon Parmesan cheese
- 1 teaspoon Bella Cucina Calendula & Chive Savory Salt
Preheat oven to 375 degrees F.
In a blender or food processor, add the eggs, pesto, 1/4 cup of cheese and salt. Blend well until the eggs are smooth.
Heat an 8 or 9 inch non-stick saute pan over medium heat until warm. Add the olive oil and swirl in the pan. Pour in the egg mixture. Turn heat to low and cook just until sides of pans start to solidify . Sprinkle top of eggs with the remaining cheese. Place the pan in oven and cook just until center is cooked and comes clean with a skewer or knife, about 20-25 minutes.
Let cool, then cut into wedges. Serve as is, warm or at room temperature, or with a side of Bella Cucina Golden Pepper Pesto sauce and a garden green salad with Piccolo Tomatoes Antipasti.
Try any one of our pestos as a seasonal variation or Spinach Artichoke Bruschetta Spread.