Nothing goes better with spring vegetables than eggs. They are just a match made in heaven. This scramble makes for a very bright, verdant and deliciously healthy breakfast!
Spring Vegetable Scramble
2 eggs, scrambled
2 stalks asparagus, sliced on a bias in 2 inch pieces
2 scallions, sliced on a bias
1 clove garlic, minced
1/2 leek, sliced
a few sprigs of fresh dill, minced
1/2 oz goat cheese, crumbled
olive oil, salt and pepper
Heat a small skillet with some olive oil or butter over medium heat. Add the garlic, leeks and asparagus to the pan and season with a little salt and pepper. Sweat the veggies for 3-4 minutes. When everything is bright green and starting to smell good add the eggs and scallions into the pan and stir constantly and gently until the eggs are just cooked. Sprinkle in the dill and remove to a plate.
Crumble the goat cheese over the top and enjoy! I had mine with coffee and toast! Yum 🙂