Goats Cheese Scrambled Eggs with Spinach Pesto Salad
Goats Cheese Scrambled Eggs with Spinach Pesto Salad
Ingredients
- 2 cups chopped spinach 60g
- 1/4 cup sun-dried tomatoes drained, 30g
- 2 tbsp pesto
- 1 tbsp sunflower seeds or pumpkin
- 4 eggs
- 2 egg white
- 1 oz goats cheese 30g
Instructions
- 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 1-2 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.
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