Eggs Strapazzate del Giardino with White Asparagus
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 Summary test
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.
Nutrition data for this recipe includes the full amount of vegetable bouillon. The actual amount of bouillon consumed will vary.