directions

1. Crack and scramble the eggs in a bowl, add 1/2 cup milk to the eggs.
2. Add oil and onions to a heated saute pan and cook for 2-3 minutes. Add tomato and continue cooking for 2 minutes.
3. Add scrambled eggs, tomato and pesto sauce to skillet with salt and pepper as needed.
4. Scramble in pan for 2 minutes. Fold in 1 cup of Italian cheese blend. Eggs should still have 50% liquid mixture in pan.
5. Spray casserole dish or pie pan. Pour egg mixture into the pan and bake in the oven at 350 degrees or plan on an outdoor grill.
6. Cook 8-10 minutes or until done.