Day 1 of the Breadless Breakfast Series

Scrambled Eggs with Spinach & Veggie Spaghetti in Vegan Basil Pesto

Welcome to the first day of the Breadless Breakfast series, where we ditch the white bread and bring in colorful, full-of-flavor ingredients that truly support our bodies.

Today’s recipe is as simple as it is nourishing: Fluffy scrambled eggs sautéed with spinach, combined with spiralized zucchini and carrot, tossed in a creamy vegan basil pesto. This combo is protein-rich, gluten-free, and bursting with antioxidants and fiber.

By removing the ultra-refined carbs from the morning plate, you’re helping your body stay energized, avoid blood sugar spikes, and reduce inflammation from the very start of the day.

This is more than a breakfast, it’s a small act of self-care.

Try it out and feel the difference.

Prep & Cook Time: 15 minutes

Serves 1Source of fiber / protein

INGREDIENTS:

Prepare the scrambled eggs:

• 2 eggs (organic, free-range)
• 1 handful of spinach leaves, roughly chopped
• 1 tbsp extra virgin olive oil
• pinch of sea salt and freshly ground black pepper

Prepare the Veggie 'Spaghetti':

• 1 medium carrot, spiralized or grated
• 1/2 medium zucchini, spiralized or grated

Prepare the Basil Pesto:

• 15 gr basil leaves
• 2 tbsp sunflower seeds or pine nuts
• 1 garlic clove
• 3 tbsp extra virgin olive oil
• 1/2 lemon, juiced
• sea salt, to taste
• 1-2 tbsp water, to make it creamier if needed

METHOD:

1. Make the pesto: In a food processor, blend basil, sunflower seeds, garlic, lemon juice, extra virgin olive oil, and a pinch of salt. Add a splash of water if needed until smooth and creamy. Set aside.
2. Prepare the veggie spaghetti: Spiralize the zucchini and carrot. Heat a nonstick pan over medium heat, add a drizzle of olive oil, and sauté the veggie noodles for 4–5 minutes just to soften slightly. Turn off the heat, stir in 1–2 tablespoons of the pesto and mix until the grated veggies are coated.
3. Scramble the eggs: In a small bowl, beat the eggs with a pinch of salt and pepper. In a pan, heat 1 tsp of olive oil or ghee. Add the spinach and sauté for 1 minute until wilted. Pour in the eggs and scramble gently over low heat until cooked but still soft and fluffy.
4. Assemble: Plate the scrambled eggs with spinach alongside the pesto veggie spaghetti. Add fresh herbs or extra seeds on top for a crunchy twist if desired.

Approximate Nutritional Breakdown:

1. Calories: ~272 kcal
2. Protein: ~9.6 g
3. Fat: ~19.3 g
4. Carbohydrates: ~17.2 g
5. Fiber: ~6.3 g

This makes it a nourishing, anti-inflammatory breakfast rich in healthy fats, fiber, and protein, without causing a glucose spike.

Meal Prep Tip:

You can prep the pesto in advance and store it in the fridge for up to 5 days. Spiralized veggies keep well in an airtight container for 2–3 days.