Scrambled Eggs With Beans, Tomatoes, and Pesto

scrambled-eggs-beans-pesto
Photo by Con Poulos
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  • Serves 2
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 569 calories
    • 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

Ingredients

  1. Check 4 large eggs
  2. Check kosher salt and black pepper
  3. Check 3teaspoons olive oil
  4. Check 1/2cup grape tomatoes, halved
  5. Check 1/2cup low-sodium canned white beans, rinsed
  6. Check 1/4cup store-bought pesto
  7. Check 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.