These Scrambled Eggs with Pesto and Goat Cheese are packed with veggie and full of flavor! These eggs make a quick and easy weekday or weekend breakfast, or even a delicious dinner.

What you need to make these Scrambled Eggs with Pesto and Goat Cheese

Eggs

Sweet Potato or Yam

Baby Spinach

Basil Pesto - prepared or scratch made

Goat Cheese

Oil or Butter

Salt

Pepper

What to serve with these scrambled eggs:

Serve these eggs with a light salad, fresh fruit, crispy, smashed potatoes or some fluffy brown rice.

How to store these eggs:

These scrambled eggs are best served right away. Leftovers can be stored, covered, in the fridge for up to 2 days. Reheat leftovers in the microwave for 1-2 minutes.

Recipe

Scrambled Eggs with Pesto and Goat Cheese, Spinach and Sweet Potato

A healthy and savory egg scramble with goat cheese, pesto and veggies.

5 from 2 votes

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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Brunch

Cuisine American

Servings

Calories 513 kcal

Ingredients

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Instructions

Wash, peel and chop sweet potato into small ¼"cubes.
Heat 1 tablespoon oil or butter in a pan over medium heat and cook for 10 minutes, stirring occasionally or until cooked thorough.
Remove from pan, add remaining tablespoon butter or oil to melt and coat pan.
Whisk eggs with water, salt and pepper, and add to pan. Let cook gently, and every minute, using a rubber spatula, scrape the eggs from the side and bottom of the pan.
When eggs look mostly firm but still a little runny, add the cooked sweet potato and spinach. Stir to combine and remove from heat.
Top the eggs with the pesto and crumbled goat cheese. Divide between 2 plates, serve with love and enjoy!

Nutrition

Serving: 2.5eggsCalories: 513kcalCarbohydrates: 25gProtein: 24gFat: 35gSaturated Fat: 16gCholesterol: 509mgSodium: 596mgPotassium: 637mgFiber: 4gSugar: 6gVitamin A: 19058IUVitamin C: 7mgCalcium: 183mgIron: 4mg

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