Eggs Strapazzate del Giardino with White Asparagus recipe
All Recipes Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
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 caloriescarbohydrate: 14.8 gcholesterol: 199.2 mgfat: 20.1 gfiber: 4.5 gprotein: 15.8 gsaturatedFat: 5.3 gservingSize: -sodium: 493.8 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Eggs Strapazzate del Giardino with White Asparagus
Directions
-
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.
Push onion through a food processor fitted with a shredder attachment. Repeat with bell pepper and carrot.
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.
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.