5 oz of organic baby spinach
½ cup Parmesan Cheese
1 to 2 medium garlic cloves (this will depend on how much garlic flavor you want to taste)
¼ to ½ cup olive oil
Salt/Pepper to taste
In a food processor add the baby spinach, garlic, and Parmesan cheese pulsate until combined well. With food processor running, add the olive oil until reach desired consistency –pesto should look like thinned paste. Spoon the pesto over prepared dish.
6 eggs beaten well
½ cup grated Parmesan Cheese
6 Baby Bella Mushrooms, sliced
1-1/2 cup fresh asparagus chopped into 1-1/2” slices
1 tablespoon of olive oil
1 tablespoon butter
In small sauté pan heat up over medium high heat olive oil, add sliced mushrooms sauté for about 2 minutes. Add the asparagus and continue to sauté for an additional 3 minutes. Remove from heat and set aside.
In another 10” sauté pan, melt the butter over medium high heat, add the beaten eggs and with a wood spoon stir eggs until cooked and scrambled. Remove egg from heat and sprinkle Parmesan cheese evenly over eggs. Spread vegetable mixture over eggs and then drizzle the eggs and vegetables with spinach pesto. Enjoy!