Scrambled Eggs With Beans, Tomatoes, and Pesto

INGREDIENTS

1. 4large eggs
2. kosher salt and black pepper
3. 3teaspoons olive oil
4. 1/2cup grape tomatoes, halved
5. 1/2cup low-sodium canned white beans, rinsed
6. 1/4cup store-bought pesto
7. 4slices whole-wheat bread, toasted

DIRECTIONS

1. In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
2. 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.
3. Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
4. Source: .realsimple.com