Recipe- Scrambled Eggs With Beans For Quick Breakfast

Eggs, which are protein superstars, are the foundation of this tasty, fiber-rich meal. Enjoy a healthy dose of vitamin C, lycopene, potassium, and folate, courtesy of the sweet grape tomatoes. A swirl of pesto adds a fresh, garlicky kick and vibrant color. Serve atop slices of whole-grain toast.

Ingredients

4 large eggs
kosher salt and black pepper
3 teaspoons olive oil
1/2 cup grape tomatoes, halved
1/2 cup low-sodium canned white beans, rinsed
1/4 cup store-bought pesto
4 slices whole-wheat bread, toasted

Method

* In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.

* 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.

* Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.