Cheesy Cast-Iron Skillet Scrambled Eggs

Cheesy Cast-Iron Skillet Scrambled Eggs
Photo: Andrew McCaul; Stylist: Marina Malchin
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.
Makes 6 servings (serving size: 1/2 cup eggs)


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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


Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

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.

Created date

November 2011

Nutritional Information

Calories 234
Fat 17.4 g
Satfat 8.3 g
Monofat 5.6 g
Polyfat 2.2 g
Protein 16 g
Carbohydrate 2 g
Fiber 0.0 g
Cholesterol 391 mg
Iron 2 mg
Sodium 310 mg
Calcium 88 mg