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Cheesy Cast-Iron Skillet Scrambled Eggs

Photo: Andrew McCaul; Stylist: Marina Malchin
Prep time 5 mins
Cook time 10 mins
Total time 15 mins
Yield Makes 6 servings (serving size: 1/2 cup eggs)
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.


  • 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

Nutrition 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

How to Make It

  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.