Goat Cheese Scrambled Eggs with Pesto Veggies

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Julienne sun dried tomatoes
  • 2 cups Kale

• Refrigerated

  • 2 Eggs and 1 egg white

• Condiments

  • 1 tbsp Pesto

• Nuts & Seeds

  • 1 tbsp Pumpkin seeds

• Dairy

  • 1 oz Goat cheese

Found on pinchofyum.com

Description

Ingredients

• 2 cups chopped kale
• ¼ cup julienne sun dried tomatoes
• 1 tablespoon pesto
• 1 tablespoon pumpkin seeds
• 2 eggs and 1 egg white
• 1 ounce goat cheese

Directions

• Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Drain excess water. Toss the kale, tomatoes, pumpkin seeds, and pesto together in a large bowl.
• Eggs: Preheat a nonstick skillet to medium low heat. Gently pour the eggs and egg whites directly onto the pan and let them sit for a minute or two. Gently drag your spoon across the eggs - they should be starting to cook a little bit. Repeat this process, gently dragging the spoon across to pick up the cooked egg bits, until the eggs are just BARELY done. They should look soft and almost a little bit wet. You shouldnt really be able to smell them.