3 tablespoons extra virgin olive oil (EVOO)
1 medium onion, chopped
1 small red bell pepper, chopped
1 cup frozen green peas
Salt and pepper
8 rounded teaspoons store-bought, good quality basil pesto sauce
Heat a large nonstick skillet over medium heat. Add EVOO, three turns of the pan, then add the onion and pepper. Cook for 6-7 minutes, then add the peas and cook another minute. Whisk eggs with salt and pepper, then add to the veggies and scramble to desired doneness. Remove from heat and stir in pesto. Plate up and serve!