Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese
Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, scrambled eggs with asparagus with fontina, gruyere and gouda cheese. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

With eggs this pretty you don't want to futz much. Farm-fresh eggs like these need little enhancement — not much more than some butter and a warm pan, unless you're like me, in which case the thought of eating eggs without cheese Gruyere- a classic melter, as effective on your eggs as on your burger. Rinse asparagus, remove ends and peel.

Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook scrambled eggs with asparagus with fontina, gruyere and gouda cheese using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese:
  1. Prepare 6 6 eggs ☆
  2. Prepare 1/4 cup heavy whipping cream ☆
  3. Take 30 gr fontina cheese, shredded ☆
  4. Make ready 30 gr gruyere cheese, shredded ☆
  5. Make ready 30 gr gouda cheese, shredded ☆
  6. Take 140 g asparagus, sliced
  7. Make ready 1/2 onion, thinly sliced
  8. Take 1 clove garlic, minced
  9. Prepare Salt
  10. Make ready Pepper

Eggs & asparagus always pair well together - this is a delicious meal which comes together quickly, in about ten minutes. The Food of Spain by Claudia Roden. Claudia has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and. Use organic eggs for this scrambled eggs with asparagus and melting cheese.

Steps to make Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese:
  1. Mix all the ingredients above with the ☆ mark
  2. In a large pan, medium heat, drizzle olive oil and sauté garlic and onion until onion is clear. Add asparagus and sauté for 3 minutes.
  3. Turn the heat to low and add ☆. It’s important to stir consistently and cook with a low heat to get a creamy texture, 5 - 7 minutes. Add salt and pepper to adjust the flavor.

Crispy asparagus matches so good with eggs! Well, it was the first time for us to combine scrambled eggs with asparagus. The vegetables we normally chop into scrambled eggs are tomatoes and green peppers. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Lightly whisk eggs with a fork and add salt and pepper.

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