KEY INGREDIENTS
INGREDIENTS
- ●2 tablespoons unsalted butter
- ●8 large eggs
- ●1 container (7 ounces) refrigerated pesto with basil
- ●½ cup Nestlé® Carnation® Evaporated Milk
- ●½ cup shredded mozzarella cheese
- ●½ teaspoon salt
- ●½ teaspoon ground black pepper
- ●1 can (16 ounces) chickpeas, rinsed and drained
- ●1 teaspoon crushed red pepper flakes (optional)
MAKE IT
Step 1
Melt butter in a cast iron or ovenproof skillet over medium heat.
Step 2
Whisk eggs, pesto, evaporated milk, cheese, salt and pepper in a large bowl. Pour mixture into skillet; stir in chickpeas and red pepper flakes.
Step 3
Cook, stirring occasionally, for 5 minutes.
Step 4
Bake at 400° F for 12 to 15 minutes or until eggs are set.
