Ingredients
8 eggs
3/4 c. spinach pesto
Salt and black pepper, to taste
1 t. extra virgin olive oil
1 c. cherry tomatoes, diced
2/3 c. mozzarella cheese, shredded
Directions
- Preheat oven to 425°
- Beat the eggs in a medium bowl. Add pesto, salt, and pepper and whisk to combine.
- Heat olive oil in a medium non-stick skillet over medium heat. Pour in egg mixture and place tomatoes evenly around pan. Sprinkle with cheese and cook until edges of egg begin to set, about 2-3 minutes.
- Transfer pan to oven. Bake until the center is puffed up and set, about 10-12 minutes. Remove pan from oven and let cool for 5-10 minutes before serving.
Makes 6 servings.
