Name: Eggs Strapazzate del Giardino with White Asparagus
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
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; 0.75 cup grated Parmesan cheese

Eggs Strapazzate del Giardino with White Asparagus

4.0

(2)

2 Reviews

2 Photos

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.

Recipe by brian10280

Updated on January 14, 2022

Prep Time:

25 mins

Cook Time:

16 mins

Total Time:

41 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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

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.

Cook's Notes:

Substitute green asparagus for the white if preferred.

Substitute safflower oil for the sunflower oil if desired.

Substitute Asiago or Fontina cheese for the Parmesan cheese, or use a blend.

Editor's Note:

Nutrition data for this recipe includes the full amount of vegetable bouillon. The actual amount of bouillon consumed will vary.

Nutrition Facts (per serving)

292	Calories
20g	Fat
15g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 292
% Daily Value *
Total Fat 20g	26%
Saturated Fat 5g	27%
Cholesterol 199mg	66%
Sodium 494mg	21%
Total Carbohydrate 15g	5%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 16g
Vitamin C 45mg	225%
Calcium 248mg	19%
Iron 4mg	21%
Potassium 534mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.