Goat Cheese & Pesto Veggie Scramble is the perfect breakfast when you are looking for something flavorful but don’t have much time to make breakfast. I don’t know about you, but my weekends have been jam packed lately. Between photo shoots, house work and family activities, I don’t have much time to spare and my calendar is quickly filling up. This scramble is a quick dish for an early morning breakfast or lazier brunch that will fill you up and satisfy your desire for a flavor packed dish.
Does it sometimes feel like you just can’t get ahead? That is what my calendar makes me feel like right now! This time of year is just crazy with family and children photo shoots and it is going to continue to be until the end of November, just in time for the holiday craziness to begin. If you haven’t already thought about your family photos for Christmas cards, now is the time to call your photographer and book a spot, because I promise that they are filling up fast! You don’t want to be left out in the cold and not be able to find a photographer to take your cherished family photos at the last minute!
I have the joy (insert sarcasm here) of taking all of my family’s photos, and let me tell you, they are the MOST high maintenance clients ever. Unpaid ones at that! They aren’t shy about asking for wrinkles erased, love handles slimmed down and added hair volume. That’s right sister…I’m talking to you! I should have never told my family about the wonderful powers of Photoshop!
As much as they can be a pain in the butt, and not just for pictures, I am happy I can capture photos for them that they will look back on some day with fond memories. Do you have any family traditions when it comes to holiday photos? Or have you not even allowed that to enter your mind yet? 🙂
- 8 eggs
- ¼ c. Milk
- ½ c. diced onion diced
- ⅓ c. diced red pepper diced
- 1 c. chopped tomatoes
- 2 Tbsp pesto
- 4 oz goat cheese
- 8 corn tortilla
- In a medium bowl, beat the eggs, milk and pesto.
- Spray a large skillet with non-stick spray and over medium-high heat, cook the diced red peppers and onions for 4 minutes. Add the egg mixture and using a spatula constantly stir the mixture for light and fluffy eggs. Cook until all of the whites of the egg whites are opaque, approximately 3-5 minutes.
- Serve topped with fresh diced tomatoes and crumbled goat cheese, alongside warmed corn tortillas.
More great breakfast options!
Blueberry Streusel Coffee Cake
Rhubarb Streusel Muffins