A delightful and colorful egg scramble featuring fresh spring vegetables and a blend of cheeses.
Heat a skillet over medium heat and melt the butter.
Ensure the butter is fully melted but not browned before adding the vegetables.
Add the green onions, carrot, zucchini, red bell pepper, and asparagus to the skillet. Sauté until tender.
Stir the vegetables occasionally to ensure even cooking.
In a bowl, whisk together the eggs, milk, basil, and savory.
Whisk until the mixture is uniform and slightly frothy for fluffier eggs.
Melt the butter in a clean skillet over low heat. Pour in the egg mixture and cook gently, stirring occasionally, until just set.
Cook the eggs slowly to avoid overcooking and maintain a creamy texture.
Gently fold the sautéed vegetables into the cooked eggs. Sprinkle with Gruyere and Swiss cheeses.
Fold gently to keep the eggs fluffy and avoid breaking them.
Serve immediately while hot.
Garnish with additional fresh basil for a burst of color and flavor.
