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


Recipe Summary

20 mins
20 mins
about 3 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

216 calories; fat 15g; cholesterol 388mg; saturated fat 6g; carbohydrates 6g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 15g; vitamin a 1028.4IU; vitamin c 11.1mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 69.8mcg; vitamin b12 1.1mcg; sodium 389mg; potassium 299mg; calcium 121mg; iron 2.3mg.