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Photo: Casey Barber
Active Time:10 minsTotal Time:35 minsServings:9Jump to Nutrition Facts
Active Time:10 minsTotal Time:35 minsServings:9
Active Time:10 mins
Active Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:9
Servings:
9
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients18largeeggs¼cupreduced-fat milk½teaspoonsalt½teaspoonground pepper1tablespoonpesto1 ½cupshalved cherry tomatoes¾cupshredded part-skim mozzarella cheese6ouncessliced cooked Italian chicken sausage
Cook Mode(Keep screen awake)
Ingredients
18largeeggs
¼cupreduced-fat milk
½teaspoonsalt
½teaspoonground pepper
1tablespoonpesto
1 ½cupshalved cherry tomatoes
¾cupshredded part-skim mozzarella cheese
6ouncessliced cooked Italian chicken sausage
DirectionsPreheat oven to 350°F. Generously coat a large rimmed baking sheet with cooking spray.Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and swirl in pesto. Top with tomatoes, cheese and sausage.Bake until just set, 20 to 25 minutes. Cut into 9 slices.TipsTo make ahead:Wrap individual slices in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.Originally appeared: EatingWell Magazine, January / February 2021
Directions
Preheat oven to 350°F. Generously coat a large rimmed baking sheet with cooking spray.Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and swirl in pesto. Top with tomatoes, cheese and sausage.Bake until just set, 20 to 25 minutes. Cut into 9 slices.TipsTo make ahead:Wrap individual slices in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Preheat oven to 350°F. Generously coat a large rimmed baking sheet with cooking spray.
Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and swirl in pesto. Top with tomatoes, cheese and sausage.
Bake until just set, 20 to 25 minutes. Cut into 9 slices.
Tips
To make ahead:Wrap individual slices in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
Originally appeared: EatingWell Magazine, January / February 2021
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Nutrition Facts(per serving)215Calories14gFat3gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
