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

    January 18, 2021 by Suzie J. 2 Comments

    Jump to Recipe Print Recipe

    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.

    Scrambled-Eggs-with-Pesto-and-Goat-Cheese

    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

    Basil Pesto
    Basil Pesto

    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.

    Scrambled-Eggs-with-Pesto-and-Goat-Cheese

    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
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegetarian
    Keyword: breakfast, Eggs, Goat Cheese, Pesto
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 513kcal
    Prevent your screen from going dark

    Ingredients

    • 5 Large Eggs
    • 1 Medium Sweet Potato
    • 1 Cup Baby Spinach
    • 2 Tbsp Basil Pesto prepared
    • ¼ Cup Goat Cheese crumbled
    • 2 tablespoon Butter or Oil divided
    • Salt to taste
    • Pepper to taste

    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: 2.5eggs | Calories: 513kcal | Carbohydrates: 25g | Protein: 24g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 509mg | Sodium: 596mg | Potassium: 637mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19058IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 4mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!

    More breakfast recipes you may enjoy:

    Crispy Smashed Potatoes
    Crispy Smashed Potatoes
    vegan buttermilk biscuits
    Vegan Buttermilk Biscuits
    Crispy French Toast Bites with Melted Maple Syrup
    Crispy French Toast Bites with Melted Maple Butter
    « The Best, Crispy Smashed Fingerling Potatoes
    Cucumber Orange Salad with Miso-Ginger Dressing »

    Reader Interactions

    Comments

    1. Greg Sevilla

      January 18, 2021 at 7:34 pm

      5 stars
      Great flavor and perfect for any meal!

      Reply
      • Suzie J.

        February 05, 2021 at 2:23 pm

        Thank you!

        Reply

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    Recipe Rating




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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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