Fluffy Goat Cheese Scrambled Eggs with Pesto Veggies Recipe

Breakfast transforms with these creamy goat cheese scrambled eggs that dance with vibrant pesto-kissed vegetables.

Soft, pillowy eggs fold around tangy goat cheese in a delightful morning symphony.

Each bite promises a luxurious blend of smooth textures and bold flavors.

Mediterranean-inspired ingredients elevate this simple dish from ordinary to extraordinary.

Fresh herbs and verdant pesto add a bright, zesty dimension to the classic scramble.

Chefs seeking a restaurant-quality breakfast will adore this elegant yet uncomplicated recipe.

This morning masterpiece beckons you to savor every delectable forkful.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 450 kcal

Servings: 2

What You’ll Need to Build This Savory Breakfast Plate

• Zucchini: Tender summer squash that adds fresh, light crunch and nutrition to the dish.
• Bell Pepper: Colorful vegetable providing sweet flavor and vibrant texture to the vegetable mix.
• Cherry Tomatoes: Juicy, bite-sized fruits that burst with tangy sweetness when cooked.
• Spinach: Nutrient-dense leafy green that wilts beautifully and adds earthy undertones.
• Olive Oil: High-quality cooking fat that helps vegetables soften and develop rich flavors.
• Pesto: Aromatic herb sauce that elevates the vegetable medley with intense basil and garlic notes.

• Eggs: Fresh, large eggs create creamy, soft scrambled texture as the main protein.
• Milk: Adds richness and helps create smooth, tender egg consistency.
• Salt: Essential seasoning that enhances overall flavor profile.
• Black Pepper: Provides subtle heat and aromatic depth to the eggs.

• Goat Cheese: Tangy, creamy cheese that melts into soft, luxurious egg curds.
• Butter/Oil: Prevents sticking and adds additional richness to scrambled eggs.

Tools That Make Brunch a Breeze

• Large Skillet: Essential for cooking veggies and creating a delicious base for the dish.
• Nonstick Skillet: Perfect for making creamy, soft scrambled eggs without sticking.
• Spatula: Crucial for stirring eggs gently and preventing burning.
• Mixing Bowl: Needed for whisking eggs with milk and seasonings.
• Whisk: Great for combining eggs and creating a smooth mixture.
• Cutting Board: Helpful for chopping vegetables before cooking.
• Chef's Knife: Required for slicing zucchini, bell pepper, and cherry tomatoes.

Cooking the Perfect Egg with Layers of Flavor

• Fire Up the Veggie Sizzle

Grab a large skillet and splash some olive oil. Toss in zucchini and bell peppers, letting them dance and soften for a few minutes. Drop in cherry tomatoes for extra pop, then welcome fresh spinach until it wilts beautifully. Drizzle pesto over the colorful mix and season with your favorite spices.

• Whip Creamy Egg Magic

Crack eggs into a bowl and give them a quick whirl with milk. Melt butter in a nonstick pan over gentle heat. Pour in egg mixture, stirring lazily with a spatula until dreamy, soft curds form. When eggs look almost ready, sprinkle crumbled goat cheese across the top. Pull pan off heat and let the cheese melt into silky goodness.

• Plate and Devour

Slide those pesto-kissed veggies onto a plate. Crown them with your cloudlike scrambled eggs. Get ready for a breakfast that’ll make your taste buds dance with joy.

Switch Up the Veggies, Keep the Vibe

• No goat cheese on hand? Try feta, ricotta, or cream cheese for a similar creamy texture and tangy flavor profile.
• Swap zucchini and bell peppers with seasonal vegetables like asparagus, mushrooms, or yellow squash to keep the dish exciting and fresh.
• Add diced cooked chicken, ham, or crispy bacon bits to transform this into a more substantial breakfast or brunch meal.
• Replace goat cheese with nutritional yeast or dairy-free cheese alternatives, and use plant-based milk for a vegan-friendly version of the scramble.
• Serve the eggs and veggies over cauliflower rice or with a side of mixed greens instead of toast to reduce carbohydrate intake.

Serve It Hot, Colorful, and Packed with Herbs

• Breakfast Bliss Plate: Arrange the pesto veggies and scrambled eggs on a colorful ceramic plate, creating an appetizing visual presentation that highlights the vibrant vegetable colors.
• Weekend Brunch Spread: Serve alongside crispy sourdough toast, a small mixed green salad, and a glass of fresh orange juice for a complete and satisfying morning meal that feels like a gourmet restaurant experience.
• Mediterranean-Inspired Ensemble: Garnish with fresh basil leaves, a sprinkle of red pepper flakes, and a drizzle of extra virgin olive oil to enhance the Mediterranean flavors and add an elegant finishing touch.
• Protein Power Boost: Add a side of crispy prosciutto or grilled chicken strips for extra protein, making this dish perfect for those seeking a more substantial and energizing breakfast option.

Save It for a Fancy-Looking Morning Meal

• Store leftover pesto veggies and scrambled eggs separately in airtight containers within 2 hours of cooking to maintain freshness and prevent bacterial growth.
• Gently warm eggs in a skillet over low heat, adding a splash of milk to restore creamy texture. Microwave veggies in 30-second intervals, stirring between each to distribute heat evenly.
• Prepare veggie and egg components up to 3 days ahead. Keep goat cheese and pesto separate until serving to prevent soggy textures and maintain optimal flavor integrity.
• While eggs and fresh veggies don't freeze exceptionally well, you can freeze pesto in small portions using ice cube trays for future quick meal additions. Thaw in refrigerator overnight before use.

Silky Goat Cheese Scrambled Eggs with Pesto Veggies Recipe

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4.9 from 33 reviews

• Total Time: 25 minutes
• Yield: 3 1x

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Description

Mediterranean mornings shine through “goat cheese scrambled eggs with pesto veggies,” a luxurious breakfast blending creamy textures and herb-infused flavors. Delicate eggs and garden-fresh vegetables promise a delightful culinary journey you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 2 tbsps milk or cream
• 2 oz goat cheese, crumbled
• 1 tbsp butter or olive oil (for eggs)
• 1 tbsp olive oil (for vegetables)
• 1 small zucchini, sliced into half-moons
• ½ red bell pepper, thinly sliced
• ½ cup cherry tomatoes, halved
• 1 cup baby spinach
• 2 tbsps prepared pesto (store-bought or homemade)
• Salt, to taste
• Pepper, to taste

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Instructions

1. Vegetable Preparation: Warm olive oil in a large skillet over medium heat. Sauté zucchini and bell peppers until they become tender and slightly translucent. Introduce cherry tomatoes and cook briefly, then fold in spinach until it softens and wilts. Remove from heat, drizzle with pesto, and season with salt and pepper for enhanced flavor.
2. Egg Crafting: Whisk eggs with milk, incorporating a dash of salt and pepper. Melt butter in a nonstick pan over medium-low temperature. Gently pour egg mixture and stir slowly with a spatula, allowing soft, delicate curds to develop. When eggs are nearly set, sprinkle crumbled goat cheese throughout and immediately remove from heat, allowing residual warmth to slightly melt the cheese.
3. Plating: Transfer pesto-infused vegetables onto a serving plate and crown with the creamy goat cheese scrambled eggs. Serve immediately while ingredients retain their optimal temperature and texture.

Notes

• Use medium-low heat for eggs to prevent overcooking and maintain a creamy, soft texture that doesn’t turn rubbery or dry.
• Cut vegetables into uniform sizes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
• Add goat cheese at the last moment to preserve its creamy texture and prevent complete melting, creating delightful cheese pockets throughout the scramble.
• Swap dairy milk with plant-based alternatives like almond or oat milk for lactose-free version; use vegan cheese or nutritional yeast for dairy-free option.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 3
• Calories: 350
• Sugar: 3g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 300mg