Cheesy Cast-Iron Skillet Scrambled Eggs
- 2 tablespoons unsalted butter
- 1 small red onion, finely diced
- 1 jalapeño, cut into thin rounds, seeds included
- 12 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces goat cheese, crumbled
- 2 tablespoons finely chopped chives
1. In a large cast-iron skillet, melt butter over medium heat. Add onion and jalapeño and cook until soft (5–7 minutes). Stir in eggs, salt, and pepper, and cook, stirring, until soft curds form (about 3 minutes).
2. Remove skillet from heat and mix in the goat cheese and chives. Serve immediately with whole-grain toast or English muffin, if desired.
- Prep Time:
- Cook Time:
- Total Time: Crumbled goat cheese is stirred into these scrambled eggs giving them a creamy consistency. These Cheesy Cast-Iron Skillet Scrambled Eggs are just as good for supper as they are for breakfast or brunch.
- Yield: Makes 6 servings (serving size: 1/2 cup eggs)
|Calories per serving:||234|
|Fat per serving:||17.4g|
|Saturated fat per serving:||8.3g|
|Monounsaturated fat per serving:||5.6g|
|Polyunsaturated fat per serving:||2.2g|
|Protein per serving:||16g|
|Carbohydrate per serving:||2g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||391mg|
|Iron per serving:||2mg|
|Sodium per serving:||310mg|
|Calcium per serving:||88mg|
Good to Know
This recipe was created by Bobby Flay, the New York Times–bestselling author, chef and owner of six restaurants, and host of Brunch @ Bobby’s on the Cooking Channel.