Goat Cheese Scrambled Eggs with Pesto Veggies
Ingredients
The salad
-
2
cups
chopped kale
-
ΒΌ
cup
julienne sun dried tomatoes
-
1
tablespoon
pesto
-
1
tablespoon
pumpkin seeds
The eggs
-
2
eggs
eggs
-
1
egg white
egg white
-
1
ounce
goat cheese
Instructions
- Chop the kale finely and soak sun dried tomatoes in water if needed.
- Toss the kale, tomatoes, pumpkin seeds, and pesto together in a bowl.
- Preheat a nonstick skillet over medium low heat.
- Pour the eggs and egg whites into the skillet and let sit for a minute.
- Gently stir the eggs until they are barely cooked and soft.
- Add goat cheese to the eggs and stir to melt slightly.
- Serve the eggs on a plate with the salad.
Nutrition Facts (estimated)
Servings
1
Calories
300
Total fat
20g
Total carbohydrates
15g
Total protein
18g
Sodium
300mg
Cholesterol
200mg
You might also like