Introduction: Pesto Carrot Egg Breakfast
Part of the awesome breakfast series.
Coarsely chop a few carrots.
Start the carrots sauteing in canola oil, and coarsely chop a red bell pepper.
Cook the carrots until they are lightly carmelized and look like this. Depending on the size of the pieces, this may take a few minutes while you drive the water out of the carrots.
Once carmelized, add the red pepper.
Add some fresh garlic. I usually add 1-1.5 cloves per serving; this dish got three cloves.
Add fresh spinach.
Cook the spinach briefly until it looses its water.
Add some pesto. Mine got two heaping tablespoons of Ciba Naturals Pesto (from Costo). Fresh, homemade pesto would be even better. Once you've mixed in the pesto, set the vegetables aside and prepare the pan for eggs.
Cook enough egg whites to make a crepe-like base. Don't worry about getting all the vegetable out of the pan, as they will stick to the eggs.
Put the cooked vegetables on top and serve.
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