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Spring Scramble

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    15 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
Spring Scramble


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 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