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    Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto View Edit
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    Servings: Not specified

    Directions

    Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

    Ingredients
    • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
    • 1 medium onion, chopped
    • 1 small red bell pepper, chopped
    • 1 cup frozen green peas
    • 8 eggs
    • Salt and pepper
    • 8 rounded teaspoonfuls store bought, good quality basil pesto sauce

    Parsed from recipe text (no separate ingredient records).
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