Prosciutto, Asparagus, and Feta Scramble with Lemon Chive Cream

On any weekend, when I am in the mood for something delicious for breakfast, lunch or brunch - my thoughts are always on the easy, breezy scramble. You might remember we did a Kale, Squash, Sausage and Fontina Scramble a few months back.  The best thing about this for a meal, is that you often have all the ingredients in your fridge, and it takes about 10-15 minutes to make. I had leftover asparagus, prosciutto for lunches, and feta that I used for salads, so I went a bit Mediterranean. I added a yummy Lemon Chive cream to brighten it up. You can also do this with egg whites and skip the cream for a healthier version. I love this with a sourdough English Muffin, but use whatever you'd like! Get scrambling after the jump!



 Prosciutto, Asparagus and Feta Scramble with Lemon Chive Cream (Serves 2)
You will need: 
Scramble

• 4 oz prosciutto, chpped
• 2 tsp olive oil
• 3 T feta cheese, crumbled
• 1/2 C asparagus, roasted with salt and pepper and chopped.**
• 1 T olive oil
• kosher salt and pepper
• 1 tsp kosher salt
• 1 tsp black pepper
• 6 eggs
• 2 English muffins (I prefer Bays)

Lemon Chive Cream

• 1/4 c sour cream
• 1/2 tsp lemon zest
• 1 T chives - minced
• 1 tsp kosher salt 
• fresh black pepper

First, roast the asparagus - I actually had leftover asparagus, so this makes a great "use up your leftovers" meal. If you need to start from scratch, pre-heat oven to 400 degrees. Toss 10-12 spears of asparagus in the olive oil and sprinkle with salt and pepper. Transfer to a baking sheet lined with aluminum foil. Roast for 8-10 minutes or until tender. Set aside. Heat olive oil on medium heat in non-stick pan. Add prosciutto, cook for 5 minutes or until the prosciutto starts to turn crisp. Add asparagus, cook 3 more minutes or until the asparagus is warmed. Reduce heat to low. Whisk eggs, salt and pepper in a medium bowl. Pour eggs into pan with asparagus and prosciutto. Let eggs begin to set. Stir slowly until eggs are almost set. Stir in feta, and let eggs continue to set. Meanwhile, make the lemon chive cream. Stir all ingredients in a small bowl. Adjust seasoning to taste. Toast English Muffins. Spoon scramble onto two plates. Top with cream. Serve immediately.