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Scrambled Eggs With Beans, Tomatoes, and Pesto

Scrambled Eggs With Beans, Tomatoes, and Pesto
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Serves 2| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2011

Nutritional Information

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

Quick Tip

Simple Risotto With Roasted Tomatoes
In addition to the protein from the eggs, this dish packs a healthy dose of vitamin C, lycopene, potassium, and folate, courtesy of the tomatoes.

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