Scrambled Eggs with Ramps, Morels, and Asparagus

egg mushroom brunch vegetarian low cal high fiber father's day asparagus green onion/scallion bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

The Bon Appétit Test Kitchen

Makes 2 servings

Source

Ingredients

1 tablespoon butter

1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)

4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)

1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)

4 large eggs, beaten to blend

Method

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.