Hannaford homepage

Print This Recipe

Spring Scramble

Avreage Rating


Get Ready

Servings: Serves 4

Cook Time: 15 minutes

Prep Time: 10 minutes


1 1/2 Tbsp. olive oil
5 scallions, ends trimmed, finely chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 asparagus spears, stem ends trimmed, cut into 1/2-inch pieces
8 eggs
1/2 tsp. fresh thyme leaves or 1/4 tsp. dried


1. Heat oil in a large nonstick skillet over medium-low heat. Add scallions, salt, and pepper, and cook, stirring, until softened, about 2 minutes. Add asparagus andcook, stirring occasionally, until just tender, about 4 to 5 minutes.
2. Meanwhile, whisk eggs in a medium bowl until frothy. Add thyme and whisk toblend.
3. When asparagus is ready, reduce heat to low. Pour egg mixture on top of thevegetables and let cook undisturbed for 1 minute. Use a heat-proof spatula orwooden spoon to scramble the eggs by stirring around the edges and then downthe middle, repeating until the eggs are scrambled and cooked to your liking,about 4 minutes for soft eggs or 6 to 7 minutes for firm eggs. Divide among 4plates and serve immediately.
Source: Hannaford fresh Magazine, May - June 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer