Perfect for a Sunday breakfast or brunch, a hearty lunch or late night supper, this grand recipe for scrambled eggs combines a variety of great vegetables and offers superb flavors.

Mushroom-Asparagus Scramble with Italian Relish and Parmesan
Prep time
Cook time
Total time
A delicious blending of vegetables, cheese and eggs that makes a wonderful dish for breakfast, brunch, lunch or late night supper.
Recipe type: Eggs, Breakfast, Brunch, Main, Vegetables
Serves: 4
  • 1 Cup fennel, diced
  • 1 Cup tomatoes, diced
  • 1/2 Cup olive oil
  • 1/2 Cup fresh lemon juice
  • 2 Tablespoons basil, chopped
  • 3 Tablespoons butter
  • 1/2 Cup shallots, diced
  • 1 Cup asparagus, cut into 1/4-inch pieces
  • 1 Cup mushrooms, sliced
  • 12 large eggs
  • salt to taste
  • Parmesan cheese shaved as needed
  1. To make Italian relish, combine fennel, tomatoes, olive oil, lemon juice and basil; set aside.
  2. In large nonstick sauté pan, heat butter and shallots; sauté 2 minutes. Add asparagus and mushrooms and cook until tender, 5 minutes.
  3. Beat eggs and add to pan. Salt to taste and scramble until firm.
  4. To serve, divide eggs among 4 plates. Top each portion with relish and Parmesan shavings.


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