Ingredients
Scale
- 1 medium leek (thinly sliced)
- 1 cup chopped asparagus
- 2 tablespoons oil or butter
- 4 large eggs
- 2 tablespoons plain yogurt
- Salt and pepper to taste
- ¼ cup crumbled goat cheese
- ⅛ cup fresh chopped dill
Instructions
- Sauté the leeks in oil over medium-low heat for 10-15 minutes until tender.
- In a bowl, whisk together eggs, yogurt, salt, and pepper.
- Add asparagus to the sautéed leeks and cook until bright and al dente.
- If the pan is dry, add more oil. Pour in the egg mixture and gently fold with a spatula over medium-low heat for about 2-3 minutes.
- Stir in crumbled goat cheese until melted and combined.
- Finish by adding fresh dill before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 portion (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 370mg