11/02/2025
Scrambled Eggs with Asparagus and Leeks
1 medium leek - white and light green parts, thinly sliced, or half moons, rinsed, drained
1 cup chopped asparagus - do not use the woody ends (about 1/2 a bunch)
2 tablespoons avocado oil or butter or combination
4 large eggs
Himalayan sea salt and pepper to taste (1/4 teaspoon of each)
1/8 cup fresh chopped dill or tarragon
1. Cut and rinse the leeks. The water here, helps them not to burn. Prep the asparagus.
2. In a small bowl, whisk eggs with salt, and pepper.
3. In a large nonstick pan, saute leeks in olive oil over medium-low heat until tender, 7-10 minutes. Add the asparagus and saute for a few minutes until tender-crisp. Season with salt and pepper. If the pan seems dry, add a little splash of water. Once tender, set these aside.
4. Wipe out the pan, add more olive oil or butter, and heat over medium-low heat. Pour in the eggs and let them cook for 1-2 minutes. Then, using a rubber spatula, slide across the bottom of the pan, creating folds. Continue folding gently until cooked to your desired doneness.
5. Fold in the asparagus/leek mix. Turn off the heat and fold in the fresh herbs. Taste for salt before serving.
*Reference your nutrition guide for serving sizes*