Spring Veggie Scramble
Celebrate Mother’s Day with a delightful Spring Veggie Scramble that combines fresh seasonal ingredients into a fulfilling dish. This vibrant scramble features leeks and asparagus, providing a burst of flavor that elevates your brunch experience. Perfect for busy mornings, this recipe comes together in just 30 minutes and can be customized to suit various tastes with your favorite vegetables or cheeses. With its wholesome ingredients, this dish is not only delicious but also a nutritious way to kick off your special day with mom.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 medium leek (sliced)
- 1 cup chopped asparagus
- 2 tablespoons oil or butter
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- Salt and pepper to taste
- ¼ cup crumbled goat cheese
- ⅛ cup fresh chopped dill
Instructions
- In a nonstick or cast iron skillet, sauté the sliced leeks in oil over medium-low heat for about 10-15 minutes until tender.
- In a bowl, whisk together the eggs, sour cream, salt, and pepper until well combined.
- Add the chopped asparagus to the leeks and cook for a few more minutes until bright green yet crisp.
- If needed, add a bit more oil, then pour in the egg mixture. Gently fold with a rubber spatula over medium-low heat for about 2-3 minutes.
- Once partially set, sprinkle in the crumbled goat cheese and continue folding until cooked to your liking.
- Stir in fresh dill before serving hot.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://teffrecipes.com/mothers-day-brunch-ideas/