How to plan the perfect spring brunch

Ingredients

6 eggs

1/2 cup crumbled goat cheese

Salt and pepper to taste

1/4 – 1/3 cup finely chopped onion

1/4 – 1/3 cup finely chopped red pepper

6 stalks blanched asparagus – cut into one-inch slices

1 – 2 tsp turmeric

2 tsp finely chopped fresh thyme

2 TB olive oil

1 TB unsalted butter

Method

Freshly chopped parsley to taste.

Pour the olive oil and butter in a non-stick medium-sized ovenproof skillet, over medium-high heat.

Whisk the eggs in a medium-size bowl with turmeric, thyme, ground pepper and a pinch of salt.

Add the onions and red pepper and sauté for about 5 – 8 minutes till the veggies are softened. Add the asparagus and cook an additional 2 – 3 minutes.

Season with salt and pepper. Reduce the heat slightly.

Pour the egg mixture over the veggies which are evenly distributed over the skillet. Top with the goat cheese. Allow the veggie and egg mixture to cook for about 8 minutes without touching or mixing them; until the eggs are set at the bottom.

To finish cooking, preheat your oven to broil and pop the skillet in the oven to for about 2 – 3 minutes. Or to keep the eggs softer, simply reduce the heat to low and cover with a lid to allow the top of the eggs to finish cooking till desired consistency.

Top with the parsley if so desired.