Scrambled Eggs Primavera
The emergence of Spring brings with it the fresh vegetables that we all crave at the end of a long winter. As such, the Italians came up with a descriptor of the freshness of the season in the word primavera. Basically, primavera is spring vegetables sauteed olive oil. So, when I stood in front of my open refrigerator this morning trying to decide what to make for breakfast, the word primavera came to mind. Why not make a Scrambled Egg Primavera?
I saw some beautiful asparagus and carrots, and there was also some chives in the freezer. Perfecto! The asparagus I had was a little on the big side, which can be a little tough. So, I took the spears and lightly peeled the bottom two-thirds to get the more tender inner flesh. (If you have smaller tender asparagus, you can totally skip this step.) Then I cut off and discarded the ends and cut the remaining spears into 3/4″-1″ pieces. (The goal is to make them bite sized.)
For this recipe, I also used just one carrot. Since the puppy loves carrots and comes running every time he hears a vegetable peeler working, I didn’t even use the whole carrot. (Puppies need veggies too, right?!?) After the carrot was peeled, I set it aside. The carrot will be used to make ribbons, like I did in the Instant Pot Eggroll in a Bowl recipe. These ribbons are so thin they cook instantly as soon as they hit the hot eggs. All the while, bringing sweetness to the scrambled egg party.
Fresh Chives All Year Long
This recipe calls for fresh chives which you can get from many grocery stores in the little herb clamshells. While that is super easy and a fantastic way to incorporate fresh herbs into your cooking, there is an even more convenient and much less expensive way to get fresh chives (and other herbs). That is, to grow your own!
I know, some of you are thinking ‘But I can’t grow anything!’ Really, if you can grow grass or weeds in your yard, you can grow chives. These things are super hardy and don’t take a lot of work. With just one $3-$4 chives plant from the nursery, you can grow chives for years and years to come!
I live in gardening zone 5b where we get cold temps and snow for months at a time, and the pot of chives I bought probably 7 years ago now lives year round in two pots at the bottom of my deck stairs. The key to lots of chives is to cut only 1/2 the plant at a time every week or so. Whatever I don’t use I mince and store in a plastic container in the freezer for use throughout the rest of the year on eggs, potatoes, you name it. I have not been without chives for 7 years now for the same price as just one grocery store clamshell!
Aside from the veggies, the co-star of this dish is the scrambled eggs. This recipe calls for heavy cream or whole milk to be whisked into the eggs to bring that fluffiness to the eggs. However, if you are dairy free, try substituting some olive oil and whisk together. Besides the eggs and milk, the only other thing you need to add to any scrambled egg recipe is a little salt and pepper. I primarily used kosher salt in everything as well as fresh ground pepper because they bring a little extra something to food that regular table salt and ground black pepper just can’t give. However, if you don’t have those preferred ingredients, use what you have! Your kitchen=your laboratory!
If you are on the search for the ultimate egg breakfast, you won’t want to miss the Perfect Eggs Benedict recipe!
- 5 Asparagus Spears
- 1 Carrot
- 4 T Minced Chives, divided
- 6 Eggs
- 1 1/2 T. Heavy Cream (or Whole Milk)
- 1 T. Olive Oil
- Kosher Salt
- Fresh Cracked Pepper
- Wash asparagus, cut off and discard ends, then--if large spears--lightly peel the bottom two-thirds of the asparagus. Cut into 3/4"-1" pieces.
- Peel carrot and set aside
- Heat olive oil in a large skillet, then add asparagus and salt and pepper to taste. Mix asparagus with the oil and cook until slightly browned--approximately 2-3 minutes. Do not over cook.
- While the asparagus is cooking, crack all the eggs into a bowl and whisk in the heavy cream (or milk) until completely combined.
- When the asparagus is cooked, poor in egg mixture, and sprinkle 2T of the mined chives into the pan.
- Let eggs cook for 30 seconds then begin scrambling with your spatula until the eggs are cooked.
- Remove the pan from the heat, and peel your desired amount of the peeled carrot over the mixture to make thin carrot ribbons. Mix into the eggs.
- Sprinkle the eggs with the rest of your chives and a few more carrot ribbons, and enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 571mgSodium: 526mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 21g