Name: Veggie Scrambles with Pesto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, 3 turns of the pan; 1 medium onion, chopped; 1 small red bell pepper, chopped; 1 cup frozen green peas; 8 eggs; Salt and pepper; Salt and pepper; 8 rounded teaspoonfuls store bought, good quality basil pesto sauce

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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: All Nighter

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Total:: 22 min
Prep:: 10 min
Cook:: 12 min

Yield:: 4 servings

Level:: Easy

Ingredients

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 medium onion, chopped
1 small red bell pepper, chopped
1 cup frozen green peas
8 eggs
Salt and pepper
Salt and pepper
8 rounded teaspoonfuls store bought, good quality basil pesto sauce

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.

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Veggie Scrambles with Pesto

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