Goat Cheese Scrambled Eggs (Print Version)
# Ingredients:
→ Scrambled Eggs
01 -
4 large eggs
02 -
2 tablespoons milk or cream
03 -
Salt and pepper, to taste
04 -
1 tablespoon butter or olive oil
05 -
2 oz goat cheese, crumbled
→ Pesto Veggies
06 -
1 tablespoon olive oil
07 -
1 small zucchini, sliced into half-moons
08 -
1/2 red bell pepper, thinly sliced
09 -
1/2 cup cherry tomatoes, halved
10 -
1 cup baby spinach
11 -
2 tablespoons prepared pesto (store-bought or homemade)
12 -
Salt and pepper, to taste
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper; cook for 3–4 minutes until slightly softened. Add cherry tomatoes and cook for 2 more minutes. Stir in spinach and cook until just wilted. Remove from heat, stir in the pesto, and season to taste.
02 -
In a bowl, whisk eggs with milk, salt, and pepper. Heat butter or oil in a nonstick skillet over medium-low heat. Pour in eggs and cook gently, stirring slowly with a spatula, until soft curds form. Just before the eggs finish cooking, stir in crumbled goat cheese and remove from heat.
03 -
Plate the scrambled eggs with the warm pesto veggies on the side (or on top), and serve immediately.
# Notes:
01 -
Great with toast, roasted potatoes, or in a breakfast wrap.
02 -
Swap goat cheese for feta if preferred.
03 -
Add fresh herbs like basil or chives for extra flavor.