What’s in My Scramble – April

By
Angie Windheim
– April 1, 2011Posted in: Recipes

Shaving asparagus makes it an easy add-in to scrambles, pizzas, salads and more.

Scrambled eggs are breakfast for me. I’m a protein kind of gal in the morning.

Some may think that would get boring. But really, the eggs are just the vehicle for the tasty add-ins that are constantly changing with the seasons.

In April, asparagus is the star of the produce section. Combine that with my recent technique discovery of shaving asparagus with a potato peeler, and I now have asparagus in my April scrambles.

My breakfast scramble for two this morning included:

  • 4 spears of asparagus, shaved then cut into 2-inch pieces
  • 1 organic spinach and feta brat, sliced thinly
  • 4 eggs, whisked with a splash of milk
  • Salt and pepper to taste

Brown up the brat for a few minutes, add the asparagus and cook for a few more minutes, then pour in the eggs and milk mixture.

Scramble away!