Directions

Heat the olive oil in a large non-stick skillet or Instant Pot set to Sauté mode over medium-high heat.

Add the finely chopped onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.

Add the ground beef to the skillet. Break it apart with a spatula and cook until browned all over.

Drain any excess fat if necessary.

Stir in the tomato paste and cook for another minute until fragrant.

In a separate medium bowl, whisk together the eggs, milk, crumbled goat’s cheese, garlic powder, rosemary powder, and sea salt until well combined and slightly frothy.

Pour the egg mixture directly over the cooked beef and onions in the skillet.

Reduce the heat to medium-low.

Let the eggs set for about 30 seconds before gently pushing them from the edges toward the center with a spatula.

Continue to cook, stirring slowly and gently, until the eggs are soft, creamy, and just slightly underdone. They will continue to cook from the residual heat.

Remove from the heat immediately and serve warm.

Don't have goat cheese? Crumbled feta, shredded sharp cheddar, or even a dollop of cream cheese will also add a delicious, creamy tang to the dish.