GOATS CHEESE SCRAMBLED EGGS WITH SPINACH PESTO SALAD

Serves: 2
Prep: 5 mins
Cook: 5 mins

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Nutrition per serving:

334 kcal
24g Fats
8g Carbs
22g Protein

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   What you need :     

• 2 cups (60g) chopped spinach

• 1/4 cup (30g) sun-dried tomatoes, drained

• 2 tbsp. pesto

• 1 tbsp. sunflower seeds (or pumpkin)

• 4 eggs

• 2 egg white

• 1 oz. (30g) goat’s cheese

  What do you need to do :     

  • 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.