Spring Vegetable and Herb Scramble with Eggs
A vibrant and nutritious scramble featuring fresh spring vegetables and aromatic herbs, perfect for a wholesome breakfast or brunch.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/2 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1 cup) chopped asparagus
- (1 cup) chopped bell peppers
- (1 cup) cherry tomatoes, halved
- (1/4 cups) chopped green onions
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh basil, chopped
Instructions
- 1
In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 3
Add 1 cup chopped asparagus and 1 cup chopped bell peppers to the skillet. Sauté for 4-5 minutes until they start to soften.
- 4
Stir in 1 cup cherry tomatoes and cook for an additional 2 minutes until the tomatoes begin to soften.
- 5
Reduce the heat to low and pour the egg mixture into the skillet with the vegetables.
- 6
Gently stir the eggs and vegetables together, cooking until the eggs are just set, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 7
Once the eggs are cooked, remove the skillet from heat and fold in 1/4 cup chopped green onions, 1/4 cup fresh parsley, and 1/4 cup fresh basil.
- 8
Serve warm, garnished with additional herbs if desired.
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