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Home » Recipes » Main Dishes » Vegetarian Recipes

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

January 18, 2021 by Suzie J. 2 Comments

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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 this …

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.

Recipe

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

Click the stars to rate.

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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 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 513 kcal

Ingredients
  

  • 5 Large 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
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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
Tried this recipe?Let us know how it was!

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

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Enter your email, and I'll send it straight to your inbox. Plus, get the latest weekly recipes, meal ideas or tips!

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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
5 from 2 votes (1 rating without comment)

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Hi, I'm Suzie!

I'm the recipe creator, photographer, and official taste tester here! I create everyday recipes inspired by dishes I've had from my favorite restaurants around Sonoma, Napa, and beyond.

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