Spring Veggie Scramble
Celebrate Mother’s Day with a delightful Spring Veggie Scramble that combines fresh ingredients and vibrant flavors to create a memorable brunch experience. This dish is quick to prepare, taking just 30 minutes, making it perfect for busy mornings. Packed with seasonal vegetables like leeks and asparagus, and enriched with protein from eggs, this scramble is both nutritious and satisfying. Customize it by adding your favorite cheeses or veggies for a personal touch! Serve it hot alongside fresh fruit salad or herbed biscuits for a complete meal that will make mom feel cherished.
- 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
- 1 cup chopped asparagus
- 4 large eggs
- 2 tablespoons sour cream or plain yogurt
- ¼ cup crumbled goat cheese
- Fresh dill for garnish
- 2 tablespoons oil or butter or combination
- Salt and pepper to taste (¼ teaspoon)
Instructions
- Sauté the sliced leeks in oil over medium-low heat for 10-15 minutes until tender.
- Whisk together the eggs, sour cream, salt, and pepper until well combined.
- Add asparagus to the skillet and cook until bright and crisp.
- Pour in the egg mixture, gently folding with a rubber spatula over medium-low heat for 2-3 minutes.
- Once eggs start to set, fold in crumbled goat cheese and finish with fresh dill before serving.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 360mg
Find it online: https://madebykiara.com/mothers-day-brunch-ideas/