This recipe was adapted from the June issue of Everyday Food
1/3 cup basil pesto (store bought is fine)
1/2 teaspoon pepper
3/4 cup shredded mozzarella, plus a 1/4 cup for the final sprinkle before going into the oven
2-3 teaspoons of olive oil
1 tomato sliced thinly, or a handful of cherry tomatos cut in half
Preheat the oven to 425 degrees
In a bowl mix the eggs, pesto, pepper and 3/4 cup of mozzarella together. Heat a 10 inch frying pan on medium heat with the olive oil in it. Add the egg mixture and stir on medium heat for 2 minutes. Lay the tomato slices on top of the egg mixture and sprinkle the 1/4 cup of cheese on top. Place in the oven and bake for 12 minutes. Then turn the broiler on and bake for another 3-4 minutes until the top is nice and brown and center is puffed. Let set for 5 minutes and then cut into wedges and serve.