Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy, tangy and fragrant with fresh herbs.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- Knob of butter (about 15g)
- 60 g soft goat’s cheese, crumbled
- Small handful of mixed herbs (parsley, chives, tarragon)
- Salt and black pepper
Method
- Beat the eggs with most of the herbs and a little seasoning.
- Melt the butter in a non-stick pan over a medium heat and pour in the eggs.
- As they set, draw the edges in and tilt the pan so the runny egg flows out.
- Dot the goat’s cheese over one half, fold, and scatter with the remaining herbs.
Swaps and tips
Soft goat’s cheese melts beautifully into the warm eggs. A few cherry tomatoes on the side make it a fuller meal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 1 g | 0 g | 41 g | 490 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
