1 tablespoon delallo extra virgin olive oil1 cup dicedâ white on peeled)3 cloves garlic, minced8 eggs, whisked1 (12-ounce) jar delallo roasted red peppers, drained and diced2 handfuls baby arugula, roughly chopped1 cup shredded mozzarella cheese (i used part-skim)1/4 cup delallo basil pesto1/2 teaspoon salt1/4 teaspoon