Recipe courtesy of Rachael Ray
Episode: All Nighter
Save Recipe Print
Total:
22 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Morgan's Veggie Patties

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Veggie and Egg Unite Scramble

Recipe courtesy of Bill Wavrin

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.