Ingredients
Scale
- 1 teaspoon olive oil
- A pinch of granulated garlic
- 1 cup chopped asparagus
- Red Robin Seasoning (or your favorite seasoned salt) and freshly ground pepper
- 3 mini sweet peppers, seeded and chopped (about 1/2 cup)
- 2 Tablespoons chopped onion
- 1 clove garlic, peeled & chopped
- 3 large eggs
- A bit of shredded Italian cheese (optional)
Instructions
- Preheat the oven to 425 F. Pour the olive oil into a tiny bowl and sprinkle the granulated garlic over it. Stir to mix. Then, in a small mixing bowl, toss the asparagus with the olive oil. Sprinkle with Red Robin seasoning and toss a little more. Spread the asparagus out on a baking sheet and bake at 425 for about 15 – 20 minutes, until tender.
- Meanwhile, chop the peppers, onion and garlic. Crack the eggs into a small bowl, add a couple Tablespoons of water and sprinkle with seasoning and pepper. Whisk well, until the whites and eggs are well mixed.
- Heat a frying pan over medium heat and butter the bottom with a pat of butter or olive oil. Add the peppers, onion and garlic and saute for a few minutes until the onion is tender.
- Add the asparagus, then pour the eggs over. Sprinkle with cheese if desired. Let the eggs set on the bottom, then using a silicon spatula, scrape the bottom cooked eggs up. Continue this motion, stirring and scraping up from the bottom, until the eggs are fully cooked but still moist, about 3 minutes.
- Remove from heat, sprinkle with a little more cheese (if you like), garnish with fresh herbs or chives and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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