Scrambled Eggs With Beans, Tomatoes, and Pesto
Serves 2| Hands-On Time: | Total Time:
- In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
- 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.
- Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
- 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 .
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.