Ingredients

The following ingredients have 2 Servings
  • 1 medium leek – white and light green parts thinly sliced, rinsed, about 1 cup
  • 1 cup chopped asparagus – do not use the tough ends (about ½ a bunch)
  • 2 tablespoons oil or butter or combination
  • 4 large eggs
  • 2 tablespoons sour cream or plain yogurt
  • salt and pepper to taste (¼ teaspoon)
  • ¼ cup crumbled goat cheese, about 2 ounces
  • ⅛ cup fresh chopped dill

Instruction

  • In a large nonstick or cast iron skillet, sauce leeks in oil over meduim low heat for 10-15 minutes until melting and tender, turning heat down further if starting to brown.
  • Whisk eggs with sour cream, salt and pepper.
  • Add asparagus to the leeks and cook for a few more minutes, until asparagus is crisp, bright and cooked al dente (you may want to turn heat up to medium for just a minute or so).
  • If pan seems dry add touch more oil or butter.
  • Pour in eggs and gently fold and stir with a rubber spatula, over medium low heat, for 2-3 minutes. Add crumbled goat cheese. Continue folding gently until cooked to your desired doneness.
  • At the end, add the fresh dill, and stir to combine.
  • Serve immediately into 2 bowls.