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Scrambled Eggs With Beans, Tomatoes, and Pesto
- 4 large eggs
- 3 teaspoons kosher salt and black pepper
- 1/2 cup olive oil
- 1/2 cup grape tomatoes, halved
- 1/4 cup low-sodium canned white beans, rinsed
- 4 store-bought pesto
Directions:View on Real Simple
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