French Scramble

By Monica Bhide
August 2006

Serves 2

1/2	cup thin asparagus spears, cut on the diagonal and steamed until crisp-tender
	Cooking spray
2	ounces Brie, cut into small cubes and rind removed

About the Chef

Judith Fertig is known for her expertise in Midwestern cuisine. Her recipes are creative and simple to prepare. Her Prairie Home Cooking was nominated for both the James Beard and IACP cookbook awards. Judith’s latest book is Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous by Karen Adler and Judith Fertig (Harvard Common Press, 2006).

2	large eggs, beaten
1	teaspoon dried tarragon
	Salt and ground white pepper to taste

Spray a skillet with cooking spray and place it over medium-high heat.

Add the asparagus and the Brie to the pan. In a bowl, whisk the eggs, tarragon (rubbed in your hands over the bowl), salt and white pepper together. 

When the Brie starts to melt, pour the egg mixture over. Cook the egg mixture, stirring, until cooked through. Serve hot.