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Spring Veggie Scramble

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Celebrate Mother’s Day with a delightful Spring Veggie Scramble that brings the essence of the season right to your table. This quick and easy dish is perfect for busy mornings, taking just 30 minutes from start to finish. Packed with fresh seasonal vegetables like leeks and asparagus, this scramble is both vibrant and nutritious. The creamy combination of eggs and goat cheese, paired with fragrant dill, creates a mouthwatering meal that’s perfect for sharing. Whether you’re enjoying a cozy brunch with mom or hosting friends, this dish will impress everyone at the table.

Ingredients

Scale
  • 1 medium leek
  • 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

  1. In a nonstick or cast iron skillet, sauté the sliced leeks in oil over medium-low heat for 10-15 minutes until soft.
  2. In a mixing bowl, whisk together the eggs, sour cream, salt, and pepper until well blended.
  3. Add chopped asparagus to the skillet and cook for a few minutes until bright green.
  4. If needed, add more oil to the pan before pouring in the egg mixture. Gently fold and stir over medium-low heat for about 2-3 minutes.
  5. When eggs begin to set, add crumbled goat cheese and fresh dill, folding gently until cooked to your desired doneness.

Nutrition

Find it online: https://cookingwithmia.com/mothers-day-brunch-ideas/

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