How To Make Scrambled Eggs with Goat Cheese
Level up your breakfast meal with these creamy and flavorful scrambled eggs stuffed with colorful veggies and goat cheese for a nutritious and filling meal.
Serves:
Ingredients
- 8largeeggs
- 1/3cupwhole milk ,or milk of choice
- fine sea salt
- black pepper,freshly ground
- 1Tbsp.unsalted butter
- 3cupsbaby spinach,roughly chopped
- 4ozgoat cheese,crumbled about 1 cup
- 1/2cupgreen onion,chopped, mostly green parts
- 1/3cuptomatoes,oil-packed sun-dried , rinsed and roughly chopped
Optional, for serving:
- flaky sea salt ,for sprinkling on top, toasted whole-grain bread
Instructions
-
Crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk until the mixture is thoroughly combined and pure yellow.
-
Warm a medium skillet over medium heat. Add the butter and let it melt.
-
Add the spinach and cook for about 1 to 2 minutes, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green.
-
Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet for about 3 to 5 minutes or until the eggs are clumpy but still slightly wet.
-
Remove the skillet from the heat. Add the goat cheese, green onion, and sun-dried tomatoes and gently stir to combine. Divide the mixture into bowls.
-
Sprinkle lightly with optional flaky sea salt, and serve with toast if desired. Serve promptly.
Nutrition
- Calories:Â 265.05kcal
- Fat:Â 19.12g
- Saturated Fat:Â 9.48g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 5.94g
- Polyunsaturated Fat:Â 2.24g
- Carbohydrates:Â 3.73g
- Fiber:Â 0.78g
- Sugar:Â 2.05g
- Protein:Â 19.09g
- Cholesterol:Â 394.71mg
- Sodium:Â 430.69mg
- Calcium:Â 139.73mg
- Potassium:Â 286.23mg
- Iron:Â 2.77mg
- Vitamin A: 322.07µg
- Vitamin C:Â 6.16mg
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