Ingredients
Scale
For the Scramble:
1 medium leek (white and light green parts), thinly sliced and rinsed (about 1 cup)
1 cup chopped asparagus (trimmed, about 1/2 bunch)
2 tablespoons oil, butter, or a combination
4 large eggs
2 tablespoons sour cream or plain yogurt
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 cup crumbled goat cheese (about 2 oz)
1/8 cup fresh dill, chopped
Instructions
- Heat the oil or butter in a nonstick skillet over medium heat.
- Add the sliced leeks and sauté for 3–4 minutes until softened.
- Add the chopped asparagus and cook for another 3–5 minutes until tender but still bright.
- In a bowl, whisk together the eggs, sour cream (or yogurt), salt, and pepper until smooth.
- Pour the egg mixture into the skillet with the vegetables.
- Cook gently, stirring slowly, until the eggs are softly set and creamy. Avoid overcooking.
- Remove from heat and fold in the crumbled goat cheese and fresh dill.
- Serve immediately while warm, optionally with toast or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: European
Nutrition
- Calories: 260 kcal per serving