Rating: 3.5 stars
86 Ratings
  • 5 star values: 33
  • 4 star values: 20
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 10
  • 86 Ratings

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Credit: Con Poulos

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.

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  • 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.

Nutrition Facts

569 calories; fat 33g; saturated fat 8g; cholesterol 433mg; sodium 1000mg; protein 29g; carbohydrates 39g; sugars 4g; fiber 8g; iron 6mg; calcium 359mg.
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