Goat Cheese Scrambled Eggs with Pesto Veggies

Goat Cheese Scrambled Eggs with Pesto Veggies

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 1


1 medium egg Egg white
2 medium egg Egg
29 gm Goat cheese, soft
2 cup Kale (chopped)
1 tbsp Basil pesto
1 tbsp Pumpkin seeds
1/4 cup Sun-dried tomatoes (julienne)


To make the 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.

To make the Eggs: Preheat a non-stick 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. Toss a piece of goat cheese into the eggs, stir once more to melt it a little bit.

Serve the eggs on a plate with salad.

Nutrition Facts

Per Portion

Calories 441
Calories from fat 229
Calories from saturated fat 76
Total Fat 25.5 g
Saturated Fat 8.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.7 g
Cholesterol 352 mg
Sodium 628 mg
Potassium 1381 mg
Total Carbohydrate 24.5 g
Dietary Fiber 6.0 g
Sugars 7.3 g
Protein 28.4 g

Dietary servings

Per Portion

Meat Alternative 1.7
Milk Alternative 0.6
Vegetables 3.0

Energy sources

Recipe from:
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