Scrambled Eggs With Beans, Tomatoes, and Pesto

Scrambled Eggs With Beans, Tomatoes, and Pesto
Con Poulos
Eggs, those protein superstars, are the foundation of this tasty, fiber-rich meal. Enjoy a healthy dose of vitamin C, lycopene, potassium, and folate, courtesy of the tomatoes.

Get the recipe
.
Serves 2
preparation
10
minutes
cooking
10
minutes

Ingredients

4
large eggs
kosher salt and black pepper
3
teaspoons
olive oil
1/2
cup
grape tomatoes, halved
1/2
cup
low-sodium canned white beans, rinsed
1/4
cup
store-bought pesto
4
slices whole-wheat bread, toasted

Directions

  1. In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
  3. Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 569
  • Fat 33 g
  • Sat Fat 8 g
  • Cholesterol 433 mg
  • Sodium 1,000 mg
  • Protein 29 g
  • Carbohydrate 39 g
  • Sugar 4 g
  • Fiber 8 g
  • Iron 6 mg
  • Calcium 359 mg
What does this mean? See Nutrition 101.