This is the second scramble recipe that I’ve posted on www.rachelm.com , because it’s one of those meals I cook all the time. Remember that I believe strongly in using what you have! Scrambles are great for this! I had grits for breakfast this morning, but, after mopping and exercising this morning, I wanted to make sure to get some protein in for lunch. We’ve eaten goat cheese veggie burgers two nights this week, and, though Derrick likes goat cheese, I knew I needed to figure out another recipe to use up the leftovers. We’ve been eating spinach on the burgers and on salads, but there’s still quite a bit left in the bin. We had leftover chopped red pepper from making a blueberry salsa this weekend. A good scramble should be flavorful, colorful, and filling, and this one definitely was!

Goat Cheese & Spinach Scramble

2 organic cage-free brown eggs
1 handful baby spinach
Chopped red pepper (add enough to give color and crunch to the dish!)
1 oz. goat cheese, crumbled
1 tbl. olive oil
Pinch kosher salt
Dash black pepper

Pour in olive oil and preheat pan to medium. When pan is warm, add two eggs. Scramble. When eggs are almost complete, add salt, pepper. A minute later, add spinach, red pepper, goat cheese. Make sure cheese is mixed around, since goat cheese likes to stick to one place. When eggs are done and spinach is wilted, so is the meal. Enjoy!