Spring Veggie Scramble
Celebrate Mother’s Day with a delightful Spring Veggie Scramble that combines vibrant seasonal ingredients into a beautiful dish. This recipe is perfect for a brunch spread, offering both savory flavors and a nutritious meal option. With fresh leeks, crisp asparagus, and creamy goat cheese, this scramble is not only easy to prepare but also customizable to suit your family’s tastes. In just 30 minutes, you can serve up a colorful dish that will please every palate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 medium leek, thinly 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 the leeks in oil over medium-low heat for 10-15 minutes until tender.
- Whisk together eggs with sour cream, salt, and pepper.
- Add asparagus to the skillet and cook until bright green.
- Pour egg mixture over leeks and asparagus.
- Gently fold and stir for 2-3 minutes; add goat cheese and finish cooking.
- Stir in fresh dill before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://recipesamanda.com/mothers-day-brunch-ideas/