Description
Celebrate mom with our delightful Spring Veggie Scramble, a vibrant and nutritious dish that’s perfect for Mother’s Day brunch. This easy-to-prepare recipe features seasonal vegetables like asparagus and leeks, combined with fluffy eggs and creamy goat cheese, creating a flavorful and heartwarming meal.
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
- Sauté leeks in a nonstick skillet over medium-low heat for 10-15 minutes until tender.
- In a bowl, whisk together eggs, sour cream, salt, and pepper.
- Add asparagus to the skillet and cook until bright green (about 2-3 minutes).
- Pour in the egg mixture and gently fold with a rubber spatula over medium-low heat for about 2-3 minutes.
- Sprinkle in goat cheese when eggs are nearly done cooking, folding gently.
- Stir in fresh dill just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg