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).

Source: Midwest Living
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Ingredients

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Directions

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  • In a medium bowl, whisk together the eggs, dill, and salt and pepper to taste.

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  • 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.

Nutrition Facts

216 calories; 15 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 388 mg cholesterol; 389 mg sodium. 299 mg potassium; 6 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 0 g trans fatty acid; 1028 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 70 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 2 mg iron;

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