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