Springtime is one of my busiest times of the year.  I help run a farmer’s market and a kids program at that market, so the couple months leading up to Opening Day is hella hectic!  Not to mention it’s one of the busiest times of year for my husband, too; a professor and sculptor.  So…our meals tend to be quicker and easier and use fewer dishes — mostly because they’re all piled up in the sink waiting to be washed.

This spring-y breakfast (or breakfast-for-dinner) hits that “I want eggs/I want vegetables/But I don’t want to do dishes” spot.  It’s all done in just one pan — no separate bowls for whisking eggs or a separate pan for cooking the vegetables.  You just cook the vegetables first then break the eggs directly into the pan and stir ’em around (a.k.a. scramble them) as they cook.  It’s easy, virtually mess-free, and really good!

Sauté chopped asparagus in butter for 5 minutes then add the sliced leeks.  Continue cooking until the leeks are very soft and the asparagus is tender and lightly browned.  Here’s what we’re going for:

Crack the eggs directly into the pan on top of the vegetables.  Those are some beautifully golden-orange yolks thanks to local, organic eggs!

After the eggs cook for a minute or two, stir the eggs, breaking up the yolks and mixing them with the vegetables.  Keep cooking — and stirring every minute or two — until the eggs are cooked through and scrambled.

I like my scrambled eggs on the creamier side; not overly cooked or too dry.  This looks just right!

Season with salt and pepper and grate a web of parmesan cheese over top.  Serve with some toast and you’ve got a complete, simple, and delicious meal with little clean-up!