Scrambled Eggs with Ramps, Morels, and Asparagus

Scrambled Eggs with Ramps, Morels, and Asparagus
Scrambled Eggs with Ramps, Morels, and Asparagus
This recipe is as delicious for lunch or supper as it is for breakfast. Morel mushrooms tend to trap grit, so swish them around in cool water, transfer them to fresh water for a 15-minute soak, and pat dry before using.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings
Egg Mushroom Brunch Vegetarian Low Cal High Fiber Father's Day Asparagus Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1 tablespoon butter
  • 4 large eggs, beaten to blend
  • Carbohydrate 4 g(1%)
  • Cholesterol 387 mg(129%)
  • Fat 15 g(24%)
  • Fiber 1 g(6%)
  • Protein 14 g(28%)
  • Saturated Fat 7 g(34%)
  • Sodium 149 mg(6%)
  • Calories 209

Preparation Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

Preparation Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

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