Description
Here are our favorite Mother’s Day Brunch Ideas to celebrate mom- whether you are looking for savory, sweet brunch or lunch, you’ll find inspiration here: Spring Veggie Scramble with asparagus
Ingredients
Units
Scale
- 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
- 1 cup chopped asparagus – do not use the tough ends (about 1/2 a bunch)
- 2 tablespoons oil or butter or combination
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- salt and pepper to taste (1/4 teaspoon)
- 1/4 cup crumbled goat cheese, about 2 ounces
- 1/8 cup fresh chopped dill
Instructions
- In a large nonstick or cast iron skillet, saute leeks in oil over medium low heat for 10-15 minutes until melting and tender, turning the heat down further if starting to brown.
- Whisk eggs with sour cream, salt, and pepper.
- Add asparagus to the leeks and cook for a few more minutes, until asparagus is crisp, bright, and cooked al dente (you may want to turn the heat up to medium for just a minute or so).
- If the pan seems dry, add a touch more oil or butter.
- Pour in eggs and gently fold and stir with a rubber spatula, over medium-low heat, for 2-3 minutes. Add crumbled goat cheese. Continue folding gently until cooked to your desired doneness.
- At the end, add the fresh dill and stir to combine.
Notes
See the Veggie Scramble recipe post for more details.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 425
- Sugar: 1.1 g
- Sodium: 979.6 mg
- Fat: 20.9 g
- Saturated Fat: 6.9 g
- Carbohydrates: 3.9 g
- Fiber: 1.2 g
- Protein: 13.8 g
- Cholesterol: 259.5 mg
