How is it already Monday, again?! I’ve been meaning to get this post out to you all for a little while, but I’ve needed some time to do stuff around the house that desperately needed my attention (read: the big office clean out!). The good news is the office is allllmost done, and I’ve finally found some time to sit my booty down at my newly clean desk (yay!) and write about this delicious scramble! I’m not sure what’s been in the air lately, but I’ve been super into quick and healthy scrambles. And this easy chorizo and asparagus scramble has been a frequent star at our breakfast show.
In truth, i’ve always considered myself to be much more of a fried egg person.
Do you have a strong preference one way or the other?
Fried is still usually the way that I order ’em when we go out for brunch (except for maybe the ham scramble at Rockcreek here in Seattle! It’s SO GOOD. I could eat those eggs every dang weekend).
But lately, at home, I’ve been into scrambles. Flavorful, veggie packed, healthy, easy breeezy scrambles.
And the options for assembling are pretty much endless. You name the vegetable and I’ve probably added it to my scramble.
A couple of days ago the fridge was getting a little bare so I did what any lazy girl who wants some breakfast would do. I used what we had on hand: some thinly sliced uncured beef hot dogs (why am I so obsessed with these?! Send help.), snap peas, arugula and a little parmesan cheese.
Sounds kind of weird, right?
But guess what? It was delicious!
There’s something about the soft fold of well seasoned eggs that can adapt to just about any flavors you wanna throw at them.
But for this particular recipe, we’re going to talk about the deliciousness that is this easy chorizo and asparagus scramble.
what makes it so delicious?
It’s a fairly savory scramble, with a bit of spice, some sincere green vegetables and the perfect salty kick with each bite.
We’ve got:
- Pasture raised eggs – if you can find them, it’s worth the splurge. One look at the deep yellow yolk and I think you’ll agree that they’ve just GOTTA be extra good for you 😉
- Crumbled chorizo – a new favorite thing to cook and store in the fridge for scrambles and salads (Insider tip – There’s a chorizo salad recipe coming to the blog SOON!)
- Asparagus – the spring and summer veg that’s pretty much my favorite for any meal.
- Kale or another leafy green – that wilted bunch in the back of your produce drawer? This is the perfect time to use it.
- Red onion – or white, or green, whatever you have on hand will work!
- Cilantro – my forever fave herb.
- Salty feta cheese (if that’s your thing) – the scramble will definitely float without it, but it adds a nice salty punch to the finish of the dish.
How to make the scramble
This recipe comes together quickly. Particularly if you have some already cooked chorizo crumbles ready to go in the refrigerator.
But if it’s not already cooked, don’t stress it. Just do that before you start the recipe and you’ll be ready to go.
And maybe cook up a little extra and set it aside for the next morning’s breakfast or lunch 🙂
After the chorizo is ready, sauté a little onion in the same pan, and once it starts to soften add the asparagus and kale, cooking until it’s just turned bright green.
Move the vegetables to the outer edge of the pan, and the eggs will get cracked right into the center, seasoned with salt, pepper and some chopped cilantro, and then gently cooked, eventually folding in all the tasty goodies waiting around the edge of the pan.
You can finish it all off with a final touch of salty feta cheese if that’s your style, and it’s GO TIME!! 😛
The recipe listed below is for a single, satisfying serving, but it can be so easily doubled or tripled to feed more bellies!
Want more easy grain free breakfast recipes? Check out these favorites!
- Easy spring veggie egg skillet with bacon and herbed almond pesto {paleo}
- Paleo mediterranean eggs benedict {paleo + vegetarian}
- Everything (but the) bagel sheet pan eggs with smoked salmon {gluten free + paleo option}
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
easy chorizo and asparagus scramble {paleo}
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 minutes
- Yield: 1 serving 1x
Description
Made with only 5 ingredients, this easy chorizo and asparagus scramble is a breakfast hero. Plus it’s healthy, quick and SUPER easy to make!
Ingredients
- 2 pasture raised eggs
- 2 tbsp finely diced red onion
- 1/3 cup cooked chorizo sausage, crumbled
- 5 spears of asparagus, trimmed and cut into 1/4 inch pieces
- 1 tbsp cilantro, chopped
- salt and pepper
- feta cheese, for serving (optional)
Instructions
- Heat a small skillet over medium heat.
- Add 1 tsp ghee and onion to pan, cook for several minutes, until onion is soft.
- Add already cooked chorizo to the pan and heat until crisp.
- Add asparagus and kale with a pinch of salt and cook for several minutes until bright green and tender (but not too long or the vegetables will get mushy!)
- Create a circle in the center of the pan and crack in eggs. Season with salt and pepper and add cilantro. Stir to scramble eggs, without incorporating too much off the goodies on the edges.
- Once eggs are about half way cooked, gently fold the asparagus, chorizo and kale from the outer edge into the eggs.
- Stir gently and cook another minute or two until just barely set. Sprinkle with feta cheese (if using) and dig in!
Leave a Reply