Description

This nourishing breakfast (or brunch!) combines soft, creamy scrambled eggs with tangy goat cheese and a vibrant mix of seasonal veggies sautéed in pesto. It’s full of flavor, protein-rich, and a delicious way to start the day.

Ingredients

For the Pesto Veggies:

1 tablespoon olive oil
1 zucchini or summer squash, diced
1/2 red bell pepper, diced
1 cup cherry tomatoes, halved
1/4 teaspoon salt
2 tablespoons basil pesto (store-bought or homemade)

For the Scrambled Eggs:

4 large eggs
2 tablespoons milk or cream (optional)
1 tablespoon butter or olive oil
Salt and pepper, to taste
2 ounces goat cheese, crumbled

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Instructions

Sauté the veggies:
Heat olive oil in a skillet over medium heat. Add zucchini and bell pepper, sauté 4–5 minutes until just tender. Add cherry tomatoes and salt, cook another 2–3 minutes until they begin to soften. Stir in pesto and toss to coat. Set aside.
Scramble the eggs:
In a bowl, whisk eggs with milk, salt, and pepper. Heat butter in a non-stick skillet over medium-low heat. Pour in eggs and gently stir with a spatula until softly scrambled.
Add goat cheese:
When eggs are nearly done but still slightly soft, fold in crumbled goat cheese. Cook just until cheese melts slightly.

Assemble:
Plate scrambled eggs and top (or serve alongside) with warm pesto veggies. Garnish with fresh herbs if desired.

Notes

This recipe is flexible—use any seasonal vegetables you like.
Try adding fresh spinach or arugula for extra greens.

Works great with leftover roasted veggies, too.