Recipe: Goat Cheese Scrambled Eggs with Veggies

My newest obsession is goat cheese. I love the flavor and creaminess it adds to every dish. I buy it crumbled at the grocery store, so it’s so easy to throw into salads, dishes like farro or polenta, and, of course, scrambled eggs. Goat cheese also pairs well with spinach, tomatoes, and mushrooms! That’s why those three were a must-add for this dish.

Scrambled eggs are great on their own, but I love serving them with toast and avocado 🙂

Goat Cheese Scrambled Eggs with Veggies

Serves: 3


  • 4 eggs
  • ¼ cup milk
  • 3 tbsp. crumbled goat cheese *
  • 1 tbsp. olive oil
  • ¼ cup chopped onion
  • ½ cup spinach, lightly chopped
  • ¼ cup mushrooms, chopped
  • ⅓ cup cherry tomatoes, cut in fourths

* If you don’t like goat cheese, use feta instead!


In a small bowl, crack the eggs. Whisk together, and add the milk and crumbled goat cheese. In a medium saucepan, heat enough oil to coat the bottom of the pan. Add in the chopped onion, spinach, and mushrooms. Allow them to sautée for about 5 minutes. Be sure to mix them around so they evenly cook.

Pour the egg mixture over the veggies in the pan. Using a wooden spatula, gently push the eggs around the pan. As soon as curds (big soft lumps in the eggs) form, switch to folding them over with the spatula.

Add in the cherry tomatoes. Once the cherry tomatoes are heated, split the scrambled eggs onto three plates. Eat up and enjoy!

The chopped onion, spinach, and mushrooms sautéing in the pan.
Processed with VSCO with m3 preset
Here I added the cherry tomatoes on the side. Just as good! Scrambled eggs are great with good ol’ avocado toast 🙂

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