Breakfast for dinner is a common scene around here. This recipe uses two of our favourite vegetables: red pepper and asparagus but we love broccoli and green onions too!
Makes: 2 servings || Takes: 7 Minutes
3 whole large eggs
2 tbsp milk
1 tablespoon butter
1/4 red pepper, chopped
8 asparagus spears, cleaned and chopped
1 tbsp chive, minced
2-4 ounces goat cheese, chevre
1 cup baby arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
4 cherry tomatoes
Warm a large non-stick pan over medium heat and melt butter then add add peppers and asparagus and allow to cook for 2 minutes and set aside. Crack eggs into a large glass bowl, add in milk and whip with a whisk until fully blended.
Add butter to the pan and allow to foam and brown for 20 seconds, swirling to coat. Immediately pour the eggs into the pan and allow to cook for 2 minutes using a spatula to pull away from the edges. Top with cooked peppers and asparagus and add in goat’s cheese and fold or roll to cover. Make a quick side salad and drizzle arugula with olive oil and vinegar then top with cherry tomatoes.