Vegetable Filled Eggs with Goat Cheese
A bounty of crisp vegetables cradled in eggs and tangy goat cheese. A filling and lower carb breakfast.
Makes
Serving size
Ingredients
3 large eggs
¼ cup unsweetened almond milk (or other nondairy milk)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
2 teaspoon olive oil, divided
½ cup red bell pepper, chopped
3 ½-ounces shiitake mushrooms (or use a 4-ounce can no salt added, drained)
2 teaspoons garlic (2 cloves), minced
1 cup zucchini, chopped
1 cup baby spinach, packed (1 ½ ounces)
¼ cup green onion, sliced and divided
1-ounce soft crumbled low sodium goat cheese, divided
Instructions
- Whisk eggs, milk, salt, black pepper and red pepper flakes. Set aside.
- Heat the oil in a 10-inch nonstick pan over medium-high heat. Add the bell peppers and mushrooms and cook for about 3 minutes.
- Add the garlic and cook for 30 seconds.
- Add the zucchini and spinach and cook 2 minutes or until spinach is wilted.
- Add half of the green onions, cook 1 minute.
- Reduce heat to medium-low and add the egg mixture.
- As the eggs set around the edges, push the cooked edges toward the center, tip the pan and let the liquid pool underneath. Continue around the edges until very little liquid is left on top.
- When eggs are cooked and the top is barely wet, flip the eggs and remove from heat.
- Sprinkle the goat cheese and remaining green onions on top.
- Serve ¾ cup per person.
Cooking Tip
Use your favorite vegan egg product (like JUST EGG®). Omit salt from the recipe. Use a lower sodium vegan cheese. Cooking time will increase.
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
