Easy Spring Herb & Veggie Scramble Recipe

SPRING HERB & VEGGIE SCRAMBLE

This simple scramble is our go-to spring lunch or breakfast. Featuring tender spring vegetables and those first sprouting herbs from our window garden, this dish highlights in-season produce with very little time and effort.

Ingredients

• 2 large free-range eggs
• 1 Tbsp unsweetened coconut milk, nut milk, or regular milk
• 1 tsp coconut oil
• 1 c assorted, chopped spring vegetables (green onions, asparagus, ramps, spinach, arugula, cabbage, mushrooms).
• ¼ c fresh herbs, chopped (dill and basil are especially nice)
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

Instructions

1. In a small bowl, whisk together the eggs and milk until well mixed.
2. In a small cast iron pan, heat the oil over medium heat and add the vegetables. Sauté until the vegetables are tender but still crisp (about 5 minutes).
3. Add the eggs and cook, stirring constantly, until scrambled and set. Season with sea salt and black pepper, and top with spring herbs.

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