Spring Veggie Scramble

• Vegetarian
• Gluten free

• Produce

  • 1 large bunch Asparagus
  • 1/4 cup Chives
  • 2 Leeks, medium

• Refrigerated

  • 12 Eggs, large organic

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 3 tbsp Butter

Found on goop.com

Description

Ingredients

• 4 tablespoons oil, divided
• 3 tablespoons butter, divided
• 2 medium leeks, cleaned, cut in half lengthwise, then sliced into ¼-inch half moons
• salt and pepper
• 1 large bunch asparagus (about 16 spears), cut into 1-inch pieces
• 12 large organic eggs
• ¼ cup chopped chives, to garnish

Directions

• 1. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. When the pan is hot and the butter has melted, add the leeks and a generous pinch of salt and sauté for 5 minutes. Add asparagus, another big pinch of salt, and sauté 5 more minutes, or until tender (this might take more or less time depending how thick your asparagus is). 2. While the leeks and asparagus cook, crack the eggs into a large bowl, whisk to combine, and season generously with salt and pepper. Remove the sautéed vegetables to a bowl and add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter to the pan. 3. Pour the eggs into the pan and cook over medium-low heat for 5-7 minutes, scraping the bottom of the pan and stirring constantly with a spatula. When the eggs are almost set but still a bit runnier than you like them, add the sautéed leeks and asparagus back into the pan, stir to combine, then transfer to a serving platter. 4. Garnish with chopped chives and serve immediately.