Goat Cheese Scrambled Eggs with Pesto Veggies

Goat Cheese Scrambled Eggs with Pesto Veggies is a vibrant, nourishing breakfast or brunch option that’s as satisfying as it is simple. Creamy scrambled eggs are paired with tangy goat cheese and sautéed vegetables tossed in fresh pesto—making every bite rich, flavorful, and full of wholesome goodness.

Why You’ll Love This Recipe

This dish combines the creamy, indulgent texture of goat cheese eggs with the herbaceous brightness of pesto-coated veggies. It’s high in protein, loaded with fiber, and naturally low in carbs. Whether you’re after a quick morning meal or a light lunch, this easy skillet combo delivers balanced nutrition and bold taste in every forkful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Goat cheese
• Zucchini
• Cherry tomatoes
• Red onion
• Olive oil
• Prepared pesto
• Salt
• Ground black pepper

directions

1. Heat olive oil in a skillet over medium heat. Add chopped zucchini, halved cherry tomatoes, and sliced red onion. Sauté until tender, about 5–7 minutes.
2. Stir in a spoonful of pesto and cook for 1 more minute to coat the vegetables evenly. Remove from heat and set aside.
3. In a separate bowl, whisk eggs with a pinch of salt and pepper.
4. Pour eggs into a nonstick skillet over low-medium heat. Gently stir and cook until just set and creamy.
5. Crumble in goat cheese and fold gently into the eggs.
6. Serve scrambled eggs topped with the pesto veggies, or serve side by side.

Servings and timing

Serves 2. Total time: 20 minutes (including prep and cook time).

Variations

• Use spinach or kale instead of zucchini for a leafy green twist.
• Add avocado slices or toasted pine nuts for extra richness and texture.
• Substitute feta or cream cheese if you’re out of goat cheese.
• For more protein, top with a fried egg or add crumbled turkey sausage.

storage/reheating

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the eggs gently over low heat or in the microwave at short intervals to avoid overcooking. Veggies can be reheated in a skillet or microwave.

FAQs

Can I make this dairy-free?

Yes, omit the goat cheese and use a dairy-free pesto for a fully dairy-free version.

Is this recipe low-carb?

Yes, it’s naturally low in carbs and suitable for a keto or low-carb lifestyle.

What kind of goat cheese should I use?

Use soft, fresh goat cheese for the best texture and creaminess.

Can I use homemade pesto?

Absolutely! Homemade pesto adds even more freshness and flavor.

How do I get creamy scrambled eggs?

Cook low and slow, stirring constantly, and remove from heat just before fully set.

Can I meal prep this?

Yes, you can sauté the veggies ahead of time. Scramble the eggs fresh for best results.

Is this a good brunch option?

Definitely—it’s elegant, quick, and packed with flavor, making it perfect for brunch gatherings.

What other veggies can I use?

Mushrooms, bell peppers, or asparagus work well as substitutes or additions.

Can I add toast or bread?

Yes, serve alongside whole grain toast or crusty sourdough for a heartier meal.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as your pesto contains no gluten-containing additives.

Conclusion

Goat Cheese Scrambled Eggs with Pesto Veggies is a quick, nutritious meal that doesn’t compromise on flavor. Creamy eggs meet fresh, herbed vegetables in a way that feels indulgent yet balanced. Whether you’re starting your day or winding down with a light dinner, this dish delivers comfort and color on every plate.

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