Spring Veggie Scramble
Celebrate Mother’s Day with a delightful Spring Veggie Scramble that embodies the essence of a joyful brunch. This dish combines tender leeks and crisp asparagus with fluffy eggs, making it an ideal centerpiece for your brunch table. Topped with creamy goat cheese and fresh dill, this scramble is not only vibrant in flavor but also packed with seasonal goodness. It’s quick to prepare—ready in just 30 minutes—allowing you to focus on creating cherished memories with mom.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Brunch
- 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
- ¼ cup crumbled goat cheese
- ⅛ cup fresh chopped dill
- Salt and pepper to taste
Instructions
- In a skillet, sauté 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 leeks and cook until bright green.
- Pour in the egg mixture and gently fold as it cooks for about 2–3 minutes.
- Add goat cheese once eggs start to set; continue folding until desired doneness.
- Stir in fresh dill before serving.
Nutrition
- Serving Size: 1 scramble (180g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 380mg
Find it online: https://epichistorian.com/mothers-day-brunch-ideas/