Simple, creamy, and satisfying scrambled eggs for breakfast? Yes, please. This easy, delicious breakfast is sure to become one a staple in your home, just as it has in ours.
A few weeks back I mentioned in a post (for Breakfast Sliders) that I didn’t have very many breakfast recipes. I’m working on fixing that and this simple recipe for creamy scrambled eggs with goat cheese and spinach is part of my solution.
Several years ago Joe visited a restaurant in Seattle (The 5 Spot), where he had a really similar breakfast called The Goat in the Garden. That breakfast was scrambled eggs with goat cheese, arugula, and fresh herbs. When he got home, he wanted to try something similar, but with ingredients that we always have on had. Since then he has been making this version of The Goat in the Garden several times each week. Served with toast made from Favorite White Bread, it is an absolute staple in the house.
I hope you enjoy this basic recipe as much as we do!
PrintSpinach & Goat Cheese Scramble
SODIUM COUNT: 229.4 mg sodium per serving (the entire recipe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 1x
Ingredients
- 1 large handful spinach ((about 2 loosely packed cups, chopping optional))
- 2 large eggs
- 1 ounce goat cheese*
Instructions
- Heat a small skillet over medium-low heat. Coat the pan with cooking spray and add the spinach to the pan. Cook the spinach until it has wilted stirring occasionally (3-5 minutes).
- While the spinach cooks, whisk the eggs in a small bowl. Crumble the goat cheese in a separate small bowl.
- When the spinach has wilted add the eggs to pan. Continue to cook until the eggs are soft set, about 5-7 minutes. Stir the goat cheese into the eggs and cook for a few more minutes, until the eggs are fully cooked.
Notes
NUTRITIONAL INFORMATION – Yield: 1 serving
Sodium: 229.4 mg, Calories: 227.0, Total Fat: 14.7 g, Saturated Fat: 6.7 g, Cholesterol: 392.0 mg, Carbohydrates: 3.9 g, Fiber: 1.3 g, Sugar: 0.6 g, Protein: 19.3 g.
* To calculate the nutrition I used goat cheese with 40 mg sodium per ounce.
Nutrition
- Calories: 227
So I almost made exactly this for breakfast this morning. Ended up with granola and yogurt instead, but now that I see your post I’m settled on it for tomorrow 🙂
It is such a simple breakfast, but really delicious. 🙂
Yum! I love this recipe. I add diced red pepper and green onion to mine. It also works as a frittata for make ahead breakfasts all week. Thanks for such a versatile recipe!
★★★★★