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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

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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

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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