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Mother's Day Brunch Ideas!

Delightful Spring Veggie Scramble for Mother’s Day Brunch

Treat mom to a vibrant and nutritious Spring Veggie Scramble this Mother’s Day. This easy-to-make dish combines fresh asparagus, tender leeks, and creamy goat cheese for a flavorful twist on the classic egg scramble. Perfect for impressing your guests, this recipe takes just 30 minutes from start to finish, making it an ideal choice for busy brunch mornings. Serve it as a main course or as part of a larger spread; either way, it’s sure to leave everyone wanting more.

  • Total Time: 30 minutes
  • Yield: Serves 2

Ingredients

Scale
  • 1 medium leek (thinly sliced)
  • 1 cup chopped asparagus
  • 2 tablespoons oil or butter
  • 4 large eggs
  • 2 tablespoons sour cream or plain yogurt
  • Salt and pepper to taste
  • ¼ cup crumbled goat cheese
  • ⅛ cup fresh chopped dill

Instructions

  1. In a nonstick skillet, sauté the sliced leeks in oil over medium-low heat for about 10-15 minutes until tender.
  2. In a bowl, whisk together the eggs, sour cream, salt, and pepper until well combined.
  3. Add the chopped asparagus to the skillet with the leeks and cook for a few more minutes until bright green and crisp.
  4. Pour the egg mixture into the skillet and gently stir with a rubber spatula.
  5. Fold in the crumbled goat cheese and continue cooking over low heat until the eggs reach your desired doneness.
  6. Just before serving, mix in the fresh dill.
  • Author: Natalia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Brunch/Main
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 scramble (200g)
  • Calories: 330
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 23g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 350mg

Keywords: For added flavor, experiment with different herbs like chives or parsley. This recipe serves two but can easily be doubled for larger gatherings.