Ingredients
| large eggs |
12
|
| salt |
1/2 tsp.
|
| pepper |
1/4 tsp.
|
| basil pesto |
1/2 cup
|
Directions
- Preheat oven to 350° Prepare a 9-inch pie plate with nonstick cooking spray.
- In a bowl, whisk together eggs, salt and pepper. Pour into prepared pan. Use a spoon to drop pesto into eggs and use a fork to swirl pesto into eggs.
- Bake 30-35 minutes, until egg starts to pull away from the edges of the pan and center is set. Allow to cool slightly, then cut into slices. For babies, cut into strips.
- Serve. Refrigerate leftovers up to 3 days.