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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 16 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white asparagus	1	bunch	trimmed cut	-	-	-	-
yellow onion	1		cut	114.84	6.8382	0.8265	9.396
green bell pepper	1		seeded cut	-	-	-	-
carrot	1		peeled cut	29.52	6.8976	0.6696	0.1728
sunflower seed oil	3	tablespoons		149.85	5.794	5.0777	12.9853
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
egg	4		beaten	286.0	1.44	25.12	19.02
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.