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Scrambled Eggs with Leeks Recipe

Emily Carter
Fluffy scrambled eggs combine with sweet leeks for a quick, savory, plant-friendly breakfast that nourishes and energizes.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 servings
Calories 210 kcal

Ingredients
  

  • 4 large eggs or vegan egg substitute
  • 1 cup leeks cleaned and sliced
  • 1 tbsp olive oil or vegan butter
  • Salt and black pepper to taste
  • 1 tsp dried herbs optional, e.g., thyme or parsley

Instructions
 

  • Heat olive oil in a non-stick skillet over medium heat.
  • Sauté sliced leeks for 3–4 minutes until soft and fragrant.
  • Whisk eggs with salt, pepper, and optional herbs.
  • Pour eggs into the skillet and stir gently until fluffy.
  • Cook until eggs are set but still moist.
  • Serve immediately for best texture and flavor.

Notes

Nutritional Values (per serving)

  • Calories: 210
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 14g

Vitamins & Minerals (per serving, approx.)

  • Vitamin A: 20%
  • Vitamin K: 30%
  • Folate: 15%
  • Iron: 10%
  • Calcium: 8%

Tips to Enhance Flavor

  • Use tender white and light green parts of leeks for delicate texture.
  • Sauté with garlic or shallots for more aroma.
  • Stir slowly to prevent eggs from overcooking.
  • Sprinkle fresh herbs or vegan cheese on top for indulgence.
  • Add a pinch of smoked paprika for subtle depth.