Spinach Scrambled Eggs with Goat Cheese Recipe
This Spinach Scrambled Eggs with Goat Cheese recipe offers a creamy and flavorful twist on classic scrambled eggs. Packed with fresh baby spinach, tangy goat cheese, vibrant sun-dried tomatoes, and green onions, this dish is perfect for a nutritious breakfast or brunch. Ready in just 25 minutes and serving four, it combines simplicity with gourmet flair for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Egg Mixture
- 8 large eggs
- ⅓ cup whole milk or milk of choice
- Pinch of fine salt
- Freshly ground black pepper (about 10 twists)
Vegetables & Cheese
- 1 tablespoon unsalted butter
- 3 cups baby spinach, roughly chopped
- 4 ounces goat cheese, crumbled (about 1 cup)
- ½ cup chopped green onion, mostly green parts
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
Optional for Serving
- Flaky sea salt for sprinkling on top
- Toasted whole-grain bread
Instructions
- Prepare the egg mixture: Crack the eggs into a large bowl. Add the milk, a pinch of fine salt, and about 10 twists of freshly ground black pepper. Whisk thoroughly until the mixture is fully combined and a consistent yellow color. Ensure all other ingredients are prepped before you start cooking, as the process moves quickly.
- Heat the skillet: Place a medium skillet over medium heat. Add the unsalted butter and allow it to melt completely, coating the skillet evenly.
- Cook the spinach: Add the roughly chopped baby spinach to the skillet. Stir continuously with a silicone or rubber spatula until the spinach wilts and turns a bright green color, about 1 to 2 minutes.
- Scramble the eggs: Pour the egg mixture into the skillet with the spinach. Reduce the heat to medium-low. Gently stir and push the eggs around the skillet with your spatula, allowing soft curds to form. Continue cooking until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Add goat cheese and other mix-ins: Remove the skillet from heat. Stir in the crumbled goat cheese, chopped green onions, and sun-dried tomatoes gently to combine all flavors without breaking up the eggs too much.
- Serve: Divide the scrambled eggs into bowls. Optionally, sprinkle with flaky sea salt and serve with toasted whole-grain bread. Serve immediately for best texture and flavor.
Notes
- Use a silicone or rubber spatula to gently scramble eggs for a soft, creamy texture.
- Rinsing the sun-dried tomatoes removes excess oil and balances flavor.
- Adjust salt levels depending on the saltiness of the goat cheese and sun-dried tomatoes.
- For added flavor, try using fresh herbs like chives or parsley as a garnish.
- This dish pairs well with a side of fresh fruit or a light salad for a complete meal.