Description
Creamy goat cheese scrambled eggs are paired with fresh sautéed vegetables tossed in herby pesto. It’s a vibrant, protein-packed breakfast (or brunch!) that comes together in under 30 minutes and tastes like something from your favorite café.
Ingredients
For the Scrambled Eggs:
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4 large eggs
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2 tablespoons milk or cream
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Salt and pepper, to taste
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1 tablespoon butter or olive oil
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2 oz goat cheese, crumbled
For the Pesto Veggies:
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1 tablespoon olive oil
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1 small zucchini, sliced into half-moons
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1/2 red bell pepper, thinly sliced
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1/2 cup cherry tomatoes, halved
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1 cup baby spinach
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2 tablespoons prepared pesto (store-bought or homemade)
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Salt and pepper, to taste
Instructions
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Cook the Veggies:
Heat olive oil in a large skillet over medium heat. Add zucchini and bell pepper; cook for 3–4 minutes until slightly softened.
Add cherry tomatoes and cook for 2 more minutes. Stir in spinach and cook until just wilted.
Remove from heat, stir in the pesto, and season to taste. -
Make the Scrambled Eggs:
In a bowl, whisk eggs with milk, salt, and pepper.
Heat butter or oil in a nonstick skillet over medium-low heat. Pour in eggs and cook gently, stirring slowly with a spatula, until soft curds form.
Just before the eggs finish cooking, stir in crumbled goat cheese and remove from heat.
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Assemble:
Plate the scrambled eggs with the warm pesto veggies on the side (or on top), and serve immediately.
Notes
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Great with toast, roasted potatoes, or in a breakfast wrap.
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Swap goat cheese for feta if preferred.
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Add fresh herbs like basil or chives for extra flavor.