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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.