Sunday Morning Scrambled Eggs (with parsley and goat cheese)

dsc_0170Scrambled eggs are perfect any day, but I especially love to make them on the weekends. When I have goat cheese left over from pasta or salad that I’ve made, I put it in the scrambled eggs with parsley, which I usually have right on my counter.  It seems like a fancy breakfast, it’s delicious and it’s so simple to prepare. Also, you can add other things to this scrambled egg recipe instead of parsley and goat cheese. Try combining different ingredients:  onion and peppers, mushrooms and Gruyere , tomatoes and spinach, cheddar and ham, Swiss cheese or other veggies…be creative!  My youngest son loves onions, green pepper, red peppers, Mexican Blend shredded cheese from Organic Valley, cilantro, and his favorite hot sauce.cilantro

And speaking of cilantro, do you ever buy a bunch and it’s wilted the next day?  Keep it fresh for days and even up to two weeks in a mason jar.  Wash it thoroughly, allow it to air dry on several layers of clean paper towel or a dish towel. I usually pat it with paper towel again before storing it, just to make sure no water droplets remain.  Also, I like to cut the large stems off so I only have the tops.  Simply place the cilantro in the mason jar, close the lid tightly and keep it in the fridge.  It will be fresh and available when you need it!  And, if you want to keep your parsley fresh for up to a week, also wash it thoroughly, cut the stems evenly and place it in a glass or small vase filled with fresh water, making sure that only the stems and not the leaves are in the water.  Change the water in the glass every day and keep it on your counter top.  It should stay green and fresh for up to a week.


  • 6-7 large eggs
  • 1/4 cup half and half (you can use milk)
  • about a tablespoon of fresh chopped parsley
  • about 2-3 tablespoons, crumbled goat cheese
  • salt and pepper


  1. Crack the eggs into a bowl and add the half and half.  Mix thoroughly using an electric mixer, blender or whisk.
  2. Heat a pan (preferably non-stick) on medium/high heat.  Melt a pad of butter in the pan and add the egg mixture.  Lower the heat to medium/low.
  3. Stir frequently until the eggs are done to your liking.   Turn the heat off and add the parsley and the goat cheese.  Add salt and pepper.  Serve.
  4. If you are adding other ingredients such as onions, peppers, mushrooms, ham or vegetables, you should cook these ingredients first and then add the eggs, then add whatever cheese you choose.  Keep in mind that ham and bacon are salty, so be aware not to add too much extra salt…taste first.

Serves 3-4

scrambled eggs with oniion and peppers



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