Spinach Scrambled Eggs with Goat Cheese
Luxuriously creamy scrambled eggs elevated with goat cheese, spinach, and sun-dried tomatoes.
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
Calories
281/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 8 whole large eggs
- 0.33 cup whole milk
- 1 pinch fine salt
- 10 twists black pepper
- 1 tbsp unsalted butter
- 3 cup baby spinach, roughly chopped
- 4 oz goat cheese, crumbled
- 0.5 cup green onion, chopped
- 0.33 cup oil-packed sun-dried tomatoes, rinsed and chopped
Whisk the Eggs
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 a uniform yellow with no visible whites. Prepare and measure out all remaining ingredients before starting to cook.
Wilt the Spinach
Warm a medium skillet over medium heat and add the butter. Once melted, add the roughly chopped baby spinach and cook, stirring with a silicone spatula, for 1 to 2 minutes until wilted and bright green.
Scramble the Eggs
Pour the whisked eggs into the skillet with the spinach. Reduce heat to medium-low. Gently stir and push the eggs around the pan with the spatula, forming large soft curds. Continue for 3 to 5 minutes until the eggs are clumpy but still slightly wet and glossy.
Add Cheese and Toppings
Remove the skillet from heat immediately. Add the crumbled goat cheese, chopped green onions, and chopped sun-dried tomatoes. Gently fold everything together. Divide among bowls and finish with a sprinkle of flaky sea salt. Serve promptly with toast if desired.
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Open in AppTips & Variations
- Remove eggs from heat while still slightly underdone; they continue cooking from residual heat.
- Prepare all toppings before you start cooking since scrambled eggs come together quickly.
Frequently Asked Questions
- Can I use feta instead of goat cheese?
- Yes, crumbled feta provides a similar tangy contrast to the creamy eggs.
- Why remove from heat before adding cheese?
- The residual heat melts the cheese gently without overcooking the eggs.
Recipe inspired by the original at cookieandkate.com. Ingredients and factual cooking data extracted; instructions independently written.
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