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.
Scrambled Eggs with Pesto and Goat Cheese, Spinach and Sweet Potato
A healthy and savory egg scramble with goat cheese, pesto and veggies.
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Servings: 2
Calories: 513kcal
Ingredients
- 5 Large Eggs
- 1 Medium Sweet Potato
- 1 Cup Baby Spinach
- 2 Tbsp Basil Pesto prepared
- ¼ Cup Goat Cheese crumbled
- 2 Tbsp Butter or Oil divided
- Salt to taste
- Pepper to taste
Instructions
- Wash, peel and chop sweet potato into small ¼"cubes.
- Heat 1 tbsp 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 tbsp 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
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Great flavor and perfect for any meal!
Thank you!