Description
Celebrate Mother’s Day with this delightful Veggie Scramble, a quick and healthy brunch option that showcases fresh spring ingredients. This dish features sautéed leeks and asparagus, combined with fluffy eggs and creamy goat cheese for a flavorful start to your special day. In just 30 minutes, you can whip up this savory meal that serves two, making it perfect for an intimate gathering or a light lunch with mom. Elevate your brunch table with this vibrant dish that not only satisfies the palate but also nourishes the body.
Ingredients
Scale
- 1 medium leek (about 1 cup), thinly sliced
- 1 cup chopped asparagus (about ½ a bunch)
- 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 (about 2 ounces)
- ⅛ cup fresh chopped dill
Instructions
- In a large nonstick skillet, heat oil over medium-low heat. Sauté leeks for 10-15 minutes until soft, stirring occasionally.
- Whisk together eggs, sour cream, salt, and pepper in a bowl until blended.
- Add asparagus to the skillet and cook until bright green and crisp-tender.
- If needed, add more oil or butter. Pour the egg mixture over the vegetables gently.
- Stir using a rubber spatula over medium-low heat for about 2-3 minutes, then fold in crumbled goat cheese.
- Continue folding until cooked to your liking. Finish by adding fresh dill before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 scramble (215g)
- Calories: 361
- Sugar: 2g
- Sodium: 378mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 373mg