*Scrambled Eggs with Goat Cheese and Roasted Vegetables FINAL

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Shallots

  Raw

  ⅓ tbsp chopped or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Goat cheese

  Soft type

  ¼ oz or 7g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Rough chop the tomatoes and green peppers. Cut the soft goat cheese into small pieces (to allow it to melt quickly). Heat ~1 tbsp olive oil (or coconut oil) in a medium size, nonstick skillet over medium-high heat. Add the peppers and tomatoes, and saut, gently stirring for about 3 minutes, until they've softened and begin to caramelize, or to desired level of browness. Add in the garlic and shallots and continue to cook until tender and aromatic. Watch carefully to avoid burning the garlic. Remove vegetables from skillet and set aside. In a separate bowl, whisk together the eggs and ~1-2 tbsp of water (or milk, if you prefer). Return the skillet to medium high heat and add olive oil (or coconut oil). Pour in the egg mixture and scramble the eggs. Just before the eggs are set, add in the vegetables and the cheese, and continue to cook until eggs are done, vegetables are heated and cheese is melted. Season with salt and pepper. Serve immediately.

Similar Foods

• Soft Scrambled Eggs with Goat Cheese and Asparagus
• Goat Cheese, Tomato, and Parsley Scramble
• Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette
• Scrambled Eggs with Vegetables
• Eggplant and Goat Cheese Lasagna
• Scrambled Eggs with Spinach and Cream Cheese