Eggs Strapazzate del Giardino with White Asparagus recipe

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Ingredients

1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
1 bunch white asparagus, trimmed and cut into 1-inch pieces
1 yellow onion, cut into large chunks
1 large green bell pepper, seeded and cut into large chunks
1 large carrot, peeled and cut into 1-inch pieces
3 tablespoons sunflower seed oil
1 clove garlic, minced
3 dashes seasoned salt (such as Spike® seasoning), or to taste
4 eggs, beaten
¾ cup grated Parmesan cheese

Nutrition Info

292.1 calories
carbohydrate: 14.8 g
cholesterol: 199.2 mg
fat: 20.1 g
fiber: 4.5 g
protein: 15.8 g
saturatedFat: 5.3 g
servingSize: -
sodium: 493.8 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, stir in vegetable bouillon until dissolved. Add asparagus, boil until crisp tender, 2 to 4 minutes. Drain, discarding broth. Run cold water over asparagus to halt the cooking process, about 30 seconds. Drain.

  2. Push onion through a food processor fitted with a shredder attachment. Repeat with bell pepper and carrot.

  3. Heat oil in a large nonstick skillet over medium heat. Add garlic, cook and stir until browned, about 1 minute. Stir in shredded onion, bell pepper, and carrot until coated with oil. Add seasoned salt. Cook, stirring occasionally, until mixture softens, 3 to 5 minutes. Stir in asparagus.

  4. Stir a dash of seasoned salt into beaten eggs. Pour into the skillet and stir to blend well. Cook until set, about 2 minutes. Reduce heat to medium-low and stir frequently until eggs are scrambled and fully cooked, 2 to 5 minutes. Reduce heat to low, add Parmesan cheese and stir until melted, about 1 minute.

Recipe Yield

4 servings

Recipe Note

This garden scramble of eggs in a bed of vegetables is well seasoned and doused with flavorful cheese, Italian-style. It goes well with a warm, toasted slice of ciabatta, focaccia, or whole grain bread. Ideally serve with a slotted spoon to strain off a bit of excess water from the vegetables.

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