Description
Delight your mom this Mother’s Day with a flavorful Spring Veggie Scramble that showcases the best of seasonal produce. This quick and easy dish combines tender leeks and crisp asparagus for a vibrant, nutritious start to her day. With just 30 minutes from prep to plate, it’s perfect for busy mornings or leisurely brunches alike. Serve it on its own or alongside crusty toast for a satisfying meal that’s sure to impress. The addition of fresh dill adds an aromatic touch, making this scramble not just delicious but also a feast for the eyes. Celebrate her special day with this wholesome and delightful recipe!
Ingredients
Scale
- 1 medium leek
- 1 cup chopped asparagus
- 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
- Sauté the sliced leeks in oil 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 with leeks and cook until bright green and crisp-tender.
- If needed, add more oil, then pour in the egg mixture.
- Gently fold the mixture using a rubber spatula while cooking over medium-low heat for about 2-3 minutes. Add goat cheese during this step.
- Once cooked to your liking, stir in fresh dill and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the scramble (approximately 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 370mg