Name: Green eggs with avocado and pistachio pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 150g broccoli, cut into small florets, sliced lengthways; 4 asparagus spears, trimmed, halved lengthways; 125.00 ml frozen peas; 8 eggs; 84.98 gm milk; 125.00 ml fresh mint leaves, plus extra to serve; 1 small garlic clove, chopped; 40.00 ml finely grated parmesan; 40.00 ml pistachio kernels, toasted; 56.88 gm extra virgin olive oil, plus extra to serve; 21.00 gm lemon juice; 2 small avocados, halved; 60g reduced-fat fetta, crumbled; Wholegrain sourdough bread, sliced, toasted, to serve (see note)

Green eggs with avocado and pistachio pesto

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Delicious meal perfect for any time of day featuring the classic duo of eggs and avocado elevated with pistachio pesto for a flavorful twist.

Ingredients:

150g broccoli, cut into small florets, sliced lengthways
4 asparagus spears, trimmed, halved lengthways
125.00 ml frozen peas
8 eggs
84.98 gm milk
125.00 ml fresh mint leaves, plus extra to serve
1 small garlic clove, chopped
40.00 ml finely grated parmesan
40.00 ml pistachio kernels, toasted
56.88 gm extra virgin olive oil, plus extra to serve
21.00 gm lemon juice
2 small avocados, halved
60g reduced-fat fetta, crumbled
Wholegrain sourdough bread, sliced, toasted, to serve (see note)

Instructions:

Preheat your oven to 170C (150C fan-forced) and prepare a 2cm-deep, 23cm x 33cm swiss roll pan by greasing it and lining the base and two long sides with baking paper, allowing 2cm of paper to extend above the edges of the tray.
Place the broccoli and asparagus in the baking pan, then sprinkle the peas over them. Combine the eggs and milk in a bowl, then pour the mixture over the vegetables. Season with salt and pepper. Bake for 20-25 minutes until the eggs are set. Carefully transfer the cooked dish onto a chopping board using baking paper and cut into 8 triangles.
In a small food processor, combine mint, garlic, parmesan, and pistachios. Pulse until finely chopped. Gradually add oil and lemon juice while pulsing until well combined.
Cut each avocado half into wedges, arrange the egg triangles on serving plates, top with avocado, pesto, and feta. Season with salt and pepper, drizzle with extra oil. Serve with toasted bread and extra mint leaves.

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