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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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