Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese

Name: Scrambled eggs with Asparagus with Fontina, Gruyere and Gouda cheese
Total time: 1200 s
Yield: 3 people
Cuisine: American
Ingredients: 6 6 eggs ☆; 1/4 cup heavy whipping cream ☆; 30 gr fontina cheese, shredded ☆; 30 gr gruyere cheese, shredded ☆; 30 gr gouda cheese, shredded ☆; 140 g asparagus, sliced; 1/2 onion, thinly sliced; 1 clove garlic, minced; Salt; Pepper

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

Make sure to cook the eggs with low heat to get the creamy texture 💕

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

Make sure to cook the eggs with low heat to get the creamy texture 💕

Saved

Ingredients

20 minutes

3 people

66 eggs ☆
1/4 cupheavy whipping cream ☆
30 grfontina cheese, shredded ☆
30 grgruyere cheese, shredded ☆
30 grgouda cheese, shredded ☆
140 gasparagus, sliced
1/2onion, thinly sliced
1 clovegarlic, minced
Salt
Pepper

Saved

Steps

20 minutes

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.