Spring Egg Scramble
- Makes: 4 servings
- Yield: about 3 cups
- Hands On 20 mins
- Total Time 20 mins
Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).
snipped fresh dill
Freshly ground pepper
small bulb fennel, cored and chopped (1 cup)
shelled fresh peas or frozen peas, thawed
radishes, sliced (1/4 cup)
- In a medium bowl, whisk together the eggs, dill, and salt and pepper to taste.
- In a large skillet (nonstick, if available), melt the butter over medium heat. Add the fennel and cook until tender, about 5 minutes. Stir in the peas and radishes; cook 2 to 3 minutes more or just until crisp-tender. Add the eggs. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 3 to 4 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat. Stir in feta. Serve immediately.
(Spring Egg Scramble)Servings Per Recipe 4, fiber (g) 2, sodium (mg) 389, sugar (g) 3, Potassium (mg) 299, pro. (g) 15, calcium (mg) 121, cal. (kcal) 216, vit. A (IU) 1028, iron (mg) 2, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 70, Trans fatty acid (g) 0, Fat, total (g) 15, vit. C (mg) 11, chol. (mg) 388, Thiamin (mg) 0, sat. fat (g) 6, Riboflavin (mg) 1, carb. (g) 6, Niacin (mg) 1