Scrambled eggs topped with cherry tomatoes and dairy free pesto – a gorgeous and healthy summer breakfast that is gluten free, paleo, whole30 and low carb.
I recently started doing Pilates, and I am obsessed. I’ve finally found a workout that I get excited about.
I used to go to the gym, and have no idea what to do. I’d climb on the elliptical and do one of the random settings while I watched TV. Then I’d head to the weight machines and try and figure them out.
No real direction. No real purpose. Just wandering around trying to find ways to be sore the next day.
But Pilates is amazing. The instructor makes all the decisions for me, and explains all the moves to do. Plus, you’re lying or sitting down during most of it, which is always a bonus for me. I don’t do well in classes where they’re screaming “Go, Go, GO! Everything you’ve got!”
If anything, the instructor tells me to “slow down, do slow, purposeful movements.” Slow down? No problem.
But it is hard! I leave feeling wiped out and full of energy.
Before heading off to the my morning Pilates class, I like to have a healthy breakfast. This scrambled eggs with cherry tomatoes and pesto has been my favorite these past few weeks. It’s so quick to whip together, is packed with protein, and is full of all my favorite summer flavors.
I’ll make a batch of my dairy free pesto over the weekend, and take a small scoop from it throughout the week to top the scrambled eggs.
My garden tomato plants totally failed this summer, but luckily I have been able to get delicious ones at the farmers market and Whole Foods. Cherry tomatoes are better than candy.
I love serving this tomato and pesto scramble with my paleo breakfast sausage patties. A protein packed and light breakfast I can whip together in less than 10 minutes that is paleo, Whole30, gluten free, low carb and low calorie. No better way to start the day!
- 3 eggs
- 1 teaspoon ghee (or leftover bacon fat!)
- salt + pepper
- ¼ cup cherry tomatoes, halved
- 2 tablespoons dairy free pesto
- Heat a small non-stick skillet over medium heat. Add 1 teaspoon ghee (or do what I do and always save your bacon fat and use that instead, yum!). Beat the eggs until combined and add to the skillet. Stir and toss the eggs until just cooked. Transfer to a plate. Season with salt and pepper.
- Top with the cherry tomatoes and dairy free pesto. Serve warm.