Spring Egg Scramble

Spring Egg Scramble

Prep Time

10 Minutes

Cook Time

20 Minutes

Serving Yield


Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast.


8 eggs

1 tablespoon snipped fresh dill


Freshly ground pepper

1 tablespoon unsalted butter

1 small bulb fennel, cored and chopped (1 cup)

½ cup shelled fresh peas or frozen peas, thawed

3 – 4 radishes, sliced (1/4 cup)

¼ cup crumbled feta


Step 1
In a medium bowl, whisk together the eggs, dill, and salt and pepper to taste.

Step 2
In a large skillet (nonstick, if available), melt the butter over medium heat. Add the fennel and cook until tender, about 5 minutes. Stir in the peas and radishes; cook 2 to 3 minutes more or just until crisp-tender. Add the eggs. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 3 to 4 minutes or until egg mixture is cooked through, but is still glossy and moist. Remove from heat. Stir in feta. Serve immediately.