The one reason why I can’t go vegan is because I absolutely love eggs and cheese. They’re tasty, versatile, and an easy source of protein, vitamin B12, and calcium. This gorgonzola scramble is one of my favorite egg breakfasts to make because it’s easier than an omelette. In my opinion, scrambles are basically destroyed versions of omelettes anyways.
I had a gorgonzola scramble at this cafe called Los Gatos Cafe for the first time last year and immediately fell in love. It was an explosion of flavors in my mouth. The gorgonzola cheese is definitely pungent, so if you’re not a fan of strong cheeses, this may not be the best breakfast recipe for you. Anyways, when I got home I knew that I had to try my hand at making it. It seemed so simple and I didn’t want to wait until the next time I went to the restaurant to eat it. I also prefer cooking at home because then I know exactly what’s in it. No butter, no whole fat milk, etc. Recipe is below!
- 2 eggs
- 1/8 cups 2% milk (maybe even less)
- Gorgonzola cheese (as much as you’d like)
- 2 cups spinach
- 2 Tbsp olive oil
- In a pan heat up the olive oil and sautee the spinach until it is wilted.
- Beat the 2 eggs with the milk in a small bowl and pour into the pan. Scramble the eggs with the spinach until it is cooked to your preference. Add the cheese and then serve on a plate with a side of berries! You can even add a side of whole wheat toast to ensure that you have some whole grains in your meal.
Seriously, it’s such an easy breakfast! It’s also a fast way to guarantee you’re getting a balanced meal. If you don’t like the gorgonzola cheese, just use any shredded cheese of your choice. Enjoy!