Goat Cheese & Pesto Veggie Scramble
Fluffy scrambled eggs, with pesto, goat cheese and veggies and served with warm corn tortillas for a hearty breakfast!
- 8 eggs
- 1/4 c. Milk
- 1/2 c. diced onion diced
- 1/3 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.