How is it already Monday again? I meant to publish this sooner, but life around the house demanded attention — namely a major office cleanout. The good news: the office is nearly finished, my desk is newly tidy, and I finally had time to sit down and write about this tasty scramble. Lately I’ve been drawn to quick, easy egg breakfasts, and this chorizo and asparagus scramble has been appearing at our table more often than not.
I’ve always leaned toward fried eggs when we go out for brunch — though I’ll occasionally order a scramble if it looks promising. At home, though, scrambles have been my go-to: flavorful, packed with vegetables, and effortless to pull together.
The beauty of scrambles is how adaptable they are. You can toss in almost any vegetable or protein and the eggs will wrap everything up in a comforting fold. A few days ago my fridge was running low, so I improvised: thinly sliced uncured beef hot dogs (yes, I have a weird obsession), snap peas, arugula, and a dusting of parmesan. It sounded odd, but it was delicious — proof that well-seasoned eggs pair with almost anything.
For this recipe, we’re focusing on a savory scramble with a little kick: chorizo, crisp asparagus, a leafy green, red onion, fresh cilantro, and optional feta for a salty finish. It’s bright, quick, and full of satisfying texture.
The components:
- Eggs
- Cooked, crumbled chorizo — I like making extra and keeping it in the fridge for future scrambles or salads
- Asparagus — a favorite spring/summer vegetable that brightens the dish
- Kale or another leafy green — a great way to use the wilted bunch in the back of the fridge
- Red onion (or white/green onion, whichever you have)
- Cilantro — for freshness
- Feta cheese — optional, for a salty finish
What makes it so delicious?
This scramble balances savory, smoky chorizo with bright green vegetables and the occasional salty bite from optional feta. The chorizo brings spice and depth, asparagus keeps each bite fresh and crisp, and the greens add texture and color.
How to make the scramble
This comes together fast, especially if you already have cooked chorizo on hand. If your chorizo isn’t cooked yet, brown it first and set aside — making extra is a great idea for quick meals later.
Steps at a glance:
- Sauté onion in a small skillet with a bit of ghee, butter, or coconut oil until soft.
- Add cooked chorizo and heat until slightly crisp.
- Add asparagus and kale with a pinch of salt and cook until bright green and tender but still slightly firm.
- Move veggies and chorizo to the edges of the pan and crack the eggs into the center. Season with salt, pepper, and chopped cilantro. Stir gently to scramble the eggs, keeping the edges’ flavors mostly separate at first.
- When the eggs are halfway cooked, fold the vegetables and chorizo into the eggs and cook until just set.
- Finish with crumbled feta if you like, and serve immediately.
This recipe is written for a single serving but scales easily to feed two or more — simply double or triple the ingredients and use a larger pan.
If you enjoy quick breakfasts like this one, try swapping vegetables, herbs, or cheeses to keep things fresh. Scrambles are forgiving and perfect for using up what’s in your fridge.
Easy Chorizo and Asparagus Egg Scramble
- Author: Nyssa Tanner
- Total Time: 13 minutes
- Yield: 1 serving
Description
Made with only five main ingredients, this chorizo and asparagus scramble is a quick, savory breakfast that’s easy to make any morning of the week.
Ingredients
- 1 tsp ghee, coconut oil, or butter
- 2 eggs
- 2 tbsp finely diced red onion
- 1/3 cup cooked chorizo sausage, crumbled
- 5 spears 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 (or oil/butter) and the diced onion; cook until the onion softens, a few minutes.
- Add the cooked chorizo to the pan and heat until it crisps up slightly.
- Add the asparagus and kale (if using) with a pinch of salt; cook until bright green and tender but not mushy.
- Create a circle in the center of the pan and crack the eggs into it. Season with salt, pepper, and cilantro, then stir to scramble the eggs while initially keeping the edges’ ingredients separate.
- When the eggs are about halfway cooked, gently fold the asparagus, chorizo, and greens into the eggs.
- Cook another minute or two until the eggs are just set. Sprinkle with feta if desired and serve immediately.
- Prep Time: 5 min
- Cook Time: 8 min
If you try this scramble, I’d love to hear how it turned out. Comments, ratings, or an Instagram photo make my day. Enjoy!