Ingredients:

• 2 oz salmon filets, diced into 1 inch bite size pieces
• 1 red bell pepper, cored and chopped
• ½ cup onion, chopped
• 8 oz mushrooms, sliced
• 8 eggs
• 1/3 cup skim milk
• 3 Tbsp Prego/Classico pesto sauce
• 8 oz low fat goat cheese
• Salt and pepper to taste

Directions

Preheat oven to 400°F. Coat a large, deep nonstick oven skillet with cooking spray. Heat the skillet over medium high heat and sauté the bell pepper, onion, mushrooms, and garlic for about 5 minutes. Set aside. Add salmon to pan. Beat the eggs, milk, pesto, salt, and pepper together and pour over the vegetables and salmon. Cook over medium-low heat for about 5 minutes or until the eggs towards the edges of the pan are set. Sprinkle goat cheese over the top and place the pan in the center of the oven and bake for 8-10 minutes or until the eggs are firm in the center. Let stand 1-2 minutes, slice into wedges and serve!