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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Recipe Summary

prep:
25 mins
cook:
16 mins
total:
41 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

292 calories; protein 15.8g 32% DV; carbohydrates 14.8g 5% DV; fat 20.1g 31% DV; cholesterol 199.2mg 66% DV; sodium 493.8mg 20% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2020
This was great! I have to disagree with the other review saying too seasoned and say that with just a dash of season salt it was on the mild side for me (and I didn t rinse the broth off!). I was just looking for a recipe that has a bunch of the ingredients I need to get rid of but I m going to save this as a template for other miscellaneous veggies.:) The only improvement to the recipe I would make: please change the ingredients from saying large chunks to saying shredded. I had already chopped them by the time I got to the part that calls for a food processor so I finely diced them best I could when I could have used a grater. (Still good obviously and not a big deal. But mildly exasperated for a minute) Read More

Most helpful critical review

Rating: 3 stars
06/16/2016
If you like foods with lots of seasoning then this recipe is for you. It was a bit too seasoned for us. Thank you for the recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/16/2016
If you like foods with lots of seasoning then this recipe is for you. It was a bit too seasoned for us. Thank you for the recipe. Read More
Rating: 5 stars
01/16/2020
This was great! I have to disagree with the other review saying too seasoned and say that with just a dash of season salt it was on the mild side for me (and I didn t rinse the broth off!). I was just looking for a recipe that has a bunch of the ingredients I need to get rid of but I m going to save this as a template for other miscellaneous veggies.:) The only improvement to the recipe I would make: please change the ingredients from saying large chunks to saying shredded. I had already chopped them by the time I got to the part that calls for a food processor so I finely diced them best I could when I could have used a grater. (Still good obviously and not a big deal. But mildly exasperated for a minute) Read More
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