Description
Goat Cheese Scrambled Eggs with Pesto Veggies is an elegant breakfast option that brings together fluffy eggs, tangy goat cheese, and vibrant vegetables, all enhanced by aromatic pesto. Perfect for lazy mornings or brunch gatherings, this dish is not only quick to prepare but also bursting with flavor. Each bite offers a delightful harmony of creamy and fresh ingredients that will leave your taste buds singing.
Ingredients
Scale
- 4 large eggs
- 1/4 cup fresh goat cheese, crumbled
- 2 tbsp pesto (store-bought or homemade)
- 1 cup mixed vegetables (bell peppers, spinach, cherry tomatoes), chopped
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Whisk the eggs in a bowl until frothy. Chop the mixed vegetables into bite-sized pieces.
- Heat olive oil in a non-stick skillet over medium heat. Sauté the chopped vegetables for about 5 minutes until soft and slightly caramelized.
- Pour the whisked eggs into the skillet with the veggies. Stir gently to create creamy scrambled eggs.
- When the eggs are slightly runny (about 2 minutes), crumble in goat cheese and fold gently until combined.
- Stir in the pesto until well incorporated. Taste and adjust seasoning if necessary.
- Serve immediately with additional goat cheese on top if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 380mg