Mother’s Day Spring Veggie Scramble
Mother’s Day Spring Veggie Scramble
Hey there, lovely readers and fellow home chefs! With Mother's Day just around the corner, I've got a vibrant brunch recipe to celebrate the amazing moms in our lives. This spring veggie scramble is bursting with fresh asparagus, tender leeks, and delightful crumbled cheese, making it the perfect way to start your day with a smile. Let’s dive into this bright and flavorful recipe that’s as cheerful as a sunny spring morning!
Equipment
- Cutting Board & Knife
- Mixing Bowl & Whisk/Fork
- Non-Stick Skillet
- Spatula
- Measuring Spoons
- Serving Plates
Ingredients
- 4 eggs large
- 2 tbsp milk (or cream for extra richness)
- 4-6 spears asparagus trimmed and cut into 1-inch pieces
- 1 medium leek (white and light green parts only), thoroughly cleaned and thinly sliced
- 50 g crumbled cheese feta or goat cheese works wonderfully
- 1 tbsp olive oil or butter
- Salt & pepper to taste
- Fresh herbs (optional) a few sprigs of chives or parsley, finely chopped for garnish
Instructions
Prep the Veggies
- Start by trimming the tough ends off the asparagus and cutting them into 1-inch pieces. Clean the leek thoroughly to remove any grit, then thinly slice the white and light green parts. Set your veggies aside.
Whisk the Eggs
- In a mixing bowl, crack the eggs and add the milk. Whisk until the mixture is smooth and slightly frothy. Season with a pinch of salt and a generous grind of black pepper.
Sauté the Leeks and Asparagus
- Heat your non-stick skillet over medium heat and add the olive oil (or butter). Toss in the sliced leek and sauté for about 2–3 minutes until they begin to soften. Then add the asparagus pieces, cooking for another 3–4 minutes until they’re tender but still bright and slightly crisp.
Make the Scramble
- Pour the whisked egg mixture into the skillet with your sautéed veggies. Allow it to sit undisturbed for a moment, then gently stir with your spatula. Continue to cook over medium heat, stirring occasionally, until the eggs are softly set but still creamy.
Add the Crumbled Cheese
- Just before the eggs are fully set, sprinkle in the crumbled cheese. Fold it gently into the scramble, letting the cheese warm and meld with the eggs for an extra burst of flavor.
Garnish & Serve
- Remove from heat and transfer your delicious scramble onto serving plates. Garnish with fresh herbs if desired, and serve immediately for a warm, comforting Mother’s Day brunch that celebrates spring and all things fresh!
This delightful spring veggie scramble is not only a feast for the eyes but also a heartwarming way to say “thank you” to Mom on her special day. Enjoy your time in the kitchen and cherish every bite of this beautiful, simple dish crafted with love. Happy Mother’s Day and happy cooking!