Spring Pepper Asparagus Scramble

This asparagus scramble puts the spring veggie to work by combining it with robust bell peppers, fresh baby spinach and soft, scrambled eggs

Winter is a spoiled child throwing a tantrum and I am a burned out parent refusing to acknowledge the outburst.

Despite it being the middle of April, all signs of spring have been overshadowed by another snow storm. A thin layer of ice has encased my daffodils and the chirping birds are being drowned out by the freezing rain pelting our windows.

I am beyond ready for warmer weather.

I’m keeping things bearable inside by taking advantage of the spring produce I’ve been able to get my hands on. The shelves at our grocer are brimming with beautiful, dark green asparagus and I’m adding it to every meal I can.

Let’s talk scramble. They are a regular in our breakfast rotation, yet I hesitate to post these recipes as they feel almost too easy to make and are never the prettiest to photograph. But I’ve made enough of them to know a few tricks I always utilize when assembling my scrambles.

  • Always cook the veggies thoroughly first. The eggs take no time to cook. Once they’re added to the pan, you’re gonna want everything else to be ready to go.
  • Turn the heat to low before adding your eggs. This will ensure creamy, soft eggs.
  • Push the veggies to one side of the pan before adding the eggs. Start by pouring the eggs into a cleared spot on your pan and cook the eggs until they are just set. Then fold in the rest of your ingredients.

Asparagus and eggs go together like peanut butter and jelly. Bell peppers add a robust flavor profile and creamy slices of avocado are the cherry on top. This scramble is all things spring, even if the weather refuses to acknowledge the date on the calendar.

Hope you’re having a wonderful springtime, friends. I’d love to hear about it in the comments below!

Print Recipe
Spring Pepper Asparagus Scramble
Servings
2
Ingredients
  • 2 Tsp olive oil
  • 8 Stalks Asparagus
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 4 Large Eggs
  • 1 Handfull Kale Destemmed and thinly sliced
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Avocado For topping, optional
Servings
2
Ingredients
  • 2 Tsp olive oil
  • 8 Stalks Asparagus
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 4 Large Eggs
  • 1 Handfull Kale Destemmed and thinly sliced
  • 1/4 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1 Avocado For topping, optional
Instructions
  1. Add the olive oil to a large pan over medium heat. Chop the asparagus and peppers and add to the pan. Season with salt and pepper and allow to cook until tender, about 4-5 minutes. Meanwhile, whisk the eggs together and set aside. Turn the heat to low and add the kale to the pan. Use a rubber spatula to stir the ingredients until the kale is just wilted.
  2. Push the vegetables to one side of the pan. If necessary, add more oil to the pan before slowly pouring the eggs in. Gently stir the eggs until they start to set then fold in the ingredients and stir until everything is combined. Remove from the heat while the eggs still have a little bit of sheen to them. Separate the mixture into two bowls and top with avocado, if using. Serve with toast and enjoy!