Scrambled Eggs with Beans, Tomatoes, and Pesto
Servings
2
Servings
2
Ingredients
Instructions
  1. In a medium bowl, beat the eggs with 1 tbsp water and 1/4 tsp each salt and pepper.
  2. Heat 2 tsp of the oil in a large 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 tsp 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.
  4. Nourishment Tip: Eggs are an excellent source of protein, vitamin K, and B vitamins. Look for eggs that are organic and pasture-raised as they contain higher amounts of health-promoting Omega-3 fats.