Scrambled Eggs With Beans, Tomatoes, and Pesto
Serves 2|
Hands-On Time:
10m
|
Total Time:
10m
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
- 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.
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
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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