Ingredients
4 eggs1/4 cup fat-free milk3 tablespoons prepared pesto4 whole wheat English muffins, split and toasted2 slices deli ham, halved4 slices reduced-fat provolone cheese
Preparation
Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters.
On each English muffin bottom, layer ham, eggs and cheese. Replace tops.
