These Goat Cheese Scrambled Eggs with Pesto Veggies are super simple, healthy, and colorful – a perfect quick and easy meal for busy weeknights.
SCALE
INGREDIENTS
- 2 cups chopped kale
- 1/4 cup julienne sun dried tomatoes
- 1 tablespoon pesto
- 1 tablespoon pumpkin seeds
- 2 eggs and 1 egg white
- 1 ounce goat cheese
INSTRUCTIONS
- Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Drain excess water. Toss the kale, tomatoes, pumpkin seeds, and pesto together in a large bowl.
- Eggs: Preheat a nonstick skillet to medium low heat. Gently pour the eggs and egg whites directly onto the pan and let them sit for a minute or two. Gently drag your spoon across the eggs – they should be starting to cook a little bit. Repeat this process, gently dragging the spoon across to pick up the cooked egg bits, until the eggs are just BARELY done. They should look soft and almost a little bit wet. You shouldn’t really be able to smell them. <— I’m weird about the smell of scrambled eggs, but usually by cooking them low and slow you can avoid it altogether. Toss a piece of goat cheese into the eggs, stir once more to melt it a little bit, and serve your eggs on a plate with your salad. Yum!
