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Weekend brunch feels new now that I whip up this colorful asparagus and eggs skillet. There’s plenty of fresh veggies and protein, and the mix of creamy potatoes, sweet leeks, just-right eggs, and bright asparagus turns out gorgeous and super tasty every time.
I first made this during peak asparagus time last spring, and ever since, my family keeps asking for it as soon as those fresh stalks pop up at the market. The flavors and colors give plain weekday mornings a fun upgrade.
Tasty Ingredients
- Green peas: Give the whole dish a pop of color and touch of sweetness
- Feta cheese: Sprinkles the plate with salty tang and creamy bites
- Leek: Milder than onion and goes great with eggs
- Olive oil: Keeps everything from sticking and adds a gentle Mediterranean taste
- Salt and pepper: Essentials for seasoning each layer
- Garlic cloves: Packs a punch of savory flavor
- Green onion: Fresh, a bit sharp, and bright
- Asparagus spears: The highlight, both in taste and springtime vibes
- Large eggs: Loads of protein with golden yolks that go perfectly runny
- Small potatoes: Hearty bites that fill you up and soak up those skillet flavors
Simple Instructions
- Finish It Off:
- Set a lid on the pan and turn the heat down just a bit. Let everything cook five to seven minutes without touching so eggs finish cooking—whites firm, yolks still a bit gooey. Steamy air in the pan gets the tops just right. Remove from heat quick so eggs don’t get tough.
- Add Eggs and Cheese:
- Crack a fresh egg right into each veggie nest. Cover the whole top with crumbled feta, letting it land on veggies and eggs so you get tang in every bite.
- Shape Egg Spaces:
- Move veggies around with your spatula to open up four spots right down to the bottom of the pan. These hold your eggs so they cook nice and even, nestled in the goods.
- Add the Spring Goodies:
- Toss in the sliced asparagus and a handful of green peas next, hit it with a generous pinch of salt and pepper, then stir well. Cook this mix five minutes or so, letting asparagus pop with color and get just barely tender, peas only need a minute or two whether straight from the freezer or fresh.
- Start With Veggie Prep:
- Scrub everything clean and chop before you turn on the stove. Trim the tough asparagus tips, then cut into thirds. Slice leeks into coins, toss tough root ends. Leave potato skins for extra nutrition, then quarter them. Chop the garlic small for an even mix.
- Sauté the Aromatics:
- Warm up olive oil in your biggest skillet until it moves easily but isn’t smoking. Toss in garlic, leek, and sliced green onions. Stir for two minutes so nothing burns, and let the smell fill your kitchen as they begin to turn soft.
- Add Potatoes:
- Slide in the chopped potatoes. Keep them moving so each piece gets coated and starts to take on a golden edge, about 10 minutes. They need extra time so they're tender and finished just as the veggies are ready.
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Asparagus is the main act in this dish—I honestly wait all year for the short window when it’s at its best. My grandma taught me to look for spears with snappy stems and tight heads. Cooking this way takes me back to her kitchen on bright spring mornings, where she always filled our plates with fresh-from-the-garden veggies.
Leftovers Made Easy
Got some leftover skillet? Pop it into a sealed container in your fridge—should be good for up to three days. Eggs might get a bit firmer, but the taste stays on point. Heat up a piece in the microwave on medium until warmed through, so you don’t end up with rubbery eggs. The texture’s not quite what it was right out of the pan, but it still hits the spot when you need something quick.
Easy Swaps
Don’t worry if you don’t have everything. Swap in spinach if it’s not asparagus season. Use fingerling or red potatoes if that’s what’s around. Change up cheese—use goat cheese for creaminess, parmesan for depth, or a dairy-free pick if you need. The main idea and flavors stay delicious even if you get creative.
How to Serve It Up
Go from basic breakfast to brunch showstopper in a snap. Try toasted sourdough for dipping into the runny yolks or a crisp green salad with lemony dressing if you want to make it more filling. For guests, bring the whole skillet to the table with fresh herbs sprinkled over and pour some mimosas—those bright colors draw everyone in right away.
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Frequently Asked Questions
- → Which potatoes are best here?
Go for creamer, fingerling, or baby potatoes—those little ones cook fast and keep their skins for more nutrients. No peeling needed!
- → Is it okay to swap out asparagus?
Sure! You can toss in broccoli, zucchini, or green beans instead, just watch the pan—some veg cooks quicker than others.
- → How do I skip the dairy?
Just leave out the feta or use your favorite dairy-free cheese. It still tastes great thanks to those seasoned veggies and the eggs.
- → Do I have to use peas?
Nope, you can leave peas out or use diced bell pepper or even mushrooms instead if you've got 'em.
- → What's the best way to keep leftovers?
Pop what's left into a sealed container and stick it in the fridge—good for up to three days. Warm gently in the microwave or back in a skillet when you're ready.
- → Can frozen veggies work?
Yep, frozen peas or asparagus are fine. There's no need to thaw the peas, just toss them straight in the pan and cook as normal.
- → What side dishes go well?
Pair it with some crusty bread, a bowl of fruit, or a leafy salad. Super filling and tasty together.