Recipe courtesy of Rachael Ray
Episode: All Nighter
Save Recipe Print
Total:
22 min
Prep:
10 min
Cook:
12 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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Instant Pickled Vegetables

Recipe courtesy of Rachael Ray

Grilled Baby Vegetables

Recipe courtesy of Rachael Ray

Creamy Salsa Dip and Veggies

Recipe courtesy of Rachael Ray

Poached Chicken and Vegetables with Couscous

Recipe courtesy of Rachael Ray

Instant Pesto Torta with Bread and Vegetables

Recipe courtesy of Rachael Ray

Vegetable Couscous

Recipe courtesy of Rachael Ray

Veggies and Breadsticks and Groovy Green Goddess Dip

Recipe courtesy of Rachael Ray

Chips and Veggies with Sun-Dried Tomato Dip

Recipe courtesy of Rachael Ray

Vegetable and Dumpling Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories