Directions

1. Place basil, spinach, MCT oil and pili (or pine) nuts in the bowl of a food processor and blend until evenly combined. Add ricotta cheese and a little salt and pepper, then pulse a few times until combined. Taste and adjust seasoning depending on desired preference. Set creamed pesto to the side.

2. Preheat oven to 350° F and set oven rack in the center.

3. Heat MCT oil in an oven-safe cast iron pan over medium heat. Sautee onion for about 2-3 minutes until softened.

4. Lower heat, then stir in garlic and cook until fragrant, about another minute.

5. Add in broccoli and a little water to loosen vegetable mixture and cook until fork-tender, about 3-5 minutes.

6. With a fork, beat eggs, turmeric, nutritional yeast, salt and pepper in a large mixing bowl. Swirl in the Creamed Pesto. Add the egg mixture over the veggies and cook on low for a few minutes. Finish cooking in the oven until eggs are firm and solid texture, about 20-25 minutes.

7. Remove from oven and allow to cool for about 5 minutes before slicing.