Creamy Scrambled Eggs with Goat Cheese

This is a great breakfast full of protein (eggs), folic acid, potassium, and vitamins A, B, and C (asparagus). Also, goat cheese is higher in vitamins, D, K, thiamine and niacin than a serving of cow's cheese. And for those who have issues with cheese - goat cheese contains less lactose than cow's milk and cheese, which make the cheese easier to digest. Ok, so enough about the health benefits - it just plain tastes good!


For eggs:

Cooking spray

4 large eggs

1tbsp skim or 1% milk (optional)

2 ounce soft goat cheese, broken into small pieces

pinch kosher or sea salt

2 or 3 grinds black pepper


For asparagus:
1 bundle of asparagus, with ends cut off
1tbsp EVOO
1 tsp chopped garlic
1/2 shallot, diced


For eggs:

Spray heavy skillet and set over medium-low heat. In a small bowl, whisk the eggs, milk, salt and pepper together with a fork until well-blended and frothy. Pour the eggs into the skillet; immediately begin stirring with a spatula. Stir constantly until the eggs are creamy but almost set. Remove from heat and stir in the goat cheese. Plate and serve immediately. I served mine with pan roasted asparagus but you could serve it with anything!

For asparagus:

Heat oil in a non-stick frying pan and add garlic and shallot. Cook for one minute then add asparagus. Stir a few times to coat all the pieces with oil and cover. Let cook about 6 minutes, stirring occasionally.