Description
These Goat Cheese Scrambled Eggs with Pesto Veggies are a quick and nourishing way to start your day. Creamy goat cheese meets vibrant kale, sun-dried tomatoes, and pesto for a flavorful breakfast that feels indulgent but is packed with nutrition. Finished with crunchy pumpkin seeds, this dish offers a delightful mix of textures.
Ingredients
-
2 cups chopped kale
-
1/4 cup julienned sun-dried tomatoes
-
1 tablespoon pesto
-
1 tablespoon pumpkin seeds
-
2 eggs
-
1 egg white
-
1 oz goat cheese
Instructions
Prepare the Veggies:
-
Finely chop the kale.
-
If using dry sun-dried tomatoes, soak them in warm water for 5 minutes to soften, then drain.
2. Mix the Veggies:
-
In a bowl, combine kale, sun-dried tomatoes, pumpkin seeds, and pesto.
-
Toss until evenly coated.
3. Cook the Eggs:
-
Heat a nonstick skillet over medium-low heat.
-
Crack in the 2 eggs and 1 egg white directly into the skillet.
-
Let them sit for 1–2 minutes until they begin to set.
-
Gently stir using a spoon or spatula, dragging from the edge to the center.
-
Repeat until the eggs are just softly set and still moist.
4. Add Goat Cheese:
-
Add goat cheese to the eggs and stir gently to melt and incorporate.
5. Serve:
-
Plate the eggs and spoon the pesto veggie mix on the side or over the top.
-
Serve immediately.
Notes
Cook the eggs slowly over medium-low heat for the creamiest texture.
Fresh pesto and goat cheese enhance the dish’s flavor—use good-quality ingredients.
You can substitute or add vegetables like spinach or bell peppers.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American / European fusion
Keywords: goat cheese scrambled eggs, pesto veggies, healthy breakfast, quick brunch, vegetarian eggs, kale and eggs, high protein breakfast