Goats Cheese Scrambled Eggs with Spinach Pesto Salad

Scrambled Eggs re-designed…treat yourself to an upgrade for breakfast
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: Continental
Keyword: Breakfast, Gluten Free, High Protein, Low Carb, Quick, Salad, Vegetarian
Servings: 2 Servings
Calories: 334kcal


  • 60 grams Chopped Spinach
  • 30 grams Sun-Dried Tomatoes (Drained)
  • 2 tbsp Pesto
  • 1 tbsp Sunflower Seeds (or pumpkin)
  • 4 Eggs
  • 2 Egg White
  • 30 grams Goat’s Cheese


  • Chop the spinach into small pieces. Drain and finely chop the tomatoes. Mix the spinach, tomatoes, seeds, and pesto in a large bowl. Set aside.
  • Preheat a non-stick pan on medium-low heat. Whisk the eggs in a small bowl, season with salt and pepper, and gently pour onto the pan. Let them cook for 2 minutes and gently drag a wooden spoon across the eggs picking up the cooked bits. Repeat this until the eggs are almost done (they should still be slightly wet).
  • Now add in the cheese and stir until the cheese has melted. Serve with the spinach pesto salad.



Calories: 334kcal | Carbohydrates: 8g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 329mg | Sodium: 353mg | Potassium: 717mg | Fiber: 3g | Sugar: 7g | Vitamin A: 911IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 3mg