These eggs turned out fluffier than the scrambled eggs I normally make (which have just a bit of milk). They obviously were lighter in color and tangier from the copious amount of goat cheese. (If you're worried about calories, cost, kid aversion or all of the above, it should be easy to dial down the cheese.)

We ended up with a split decision. My daughter, while suspicious of their looks, actually pronounced these eggs "yummy." But my son was not a fan. My husband and I liked them with sliced tomatoes and a bit of basil. Leftovers were good the next day in a whole-wheat pita pocket with sliced green onion.

Scrambled Eggs with Goat Cheese

Serves 4 to 6

12 large eggs

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 cup crumbled fresh goat cheese

3 tablespoons finely chopped mixed fresh herb combination such as parsley, chives, basil, thyme (optional)

In a bowl, whisk the eggs with the salt and pepper. Melt the butter in a heavy medium saucepan over low heat. Add the egg mixture and cook, whisking constantly, until the mixture becomes thick but not dry, about 4 to 5 minutes. Remove from the heat. Gently stir in the goat cheese and fresh herbs, if using, so that they blend in well. Taste for seasoning.

Transfer the egg mixture to a serving bowl. Serve immediately.

--Adapted from The New California Cook, by Diane Rossen Worthington

Per serving: 268 calories, 18 grams protein, 21 grams fat, 11 grams saturated fat, 1 gram carbohydrate, 0 grams fiber, 453 milligrams cholesterol, 463 milligrams sodium.