Scrambled Eggs With Beans, Tomatoes, and Pesto

Scrambled Eggs With Beans, Tomatoes, and Pesto

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.

-Raining Chocolate

 

 

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