CHEF JEFF — ONE BYTE AT A TIME: Springtime Scramble

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For a meatless meal, look no further than the following.

Springtime Scramble

1 12.84-ounce box Mrs. T’s potato and Cheddar minipierogies

3 tablespoons butter, divided

8 stalks asparagus, cut into 1-inch pieces

3 cups baby spinach

8 large eggs

¼ cup light cream

2 tablespoons fresh snipped chives

½ teaspoon salt

¼ teaspoon ground black pepper

3 ounces goat cheese or cream cheese, in small pieces

Boil pierogies. Melt 1 tablespoon butter in skillet over medium heat; cook asparagus until tender. Remove to medium bowl. Melt 1 tablespoon butter in skillet; cook spinach 2 to 3 minutes, stirring. Remove to bowl with asparagus. Beat eggs, cream, chives, salt and pepper in bowl. Cook egg mixture in skillet over low heat, stirring until almost set. Stir in pierogies, cooked veggies and cheese. Heat through.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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