Scrambled Eggs and Apsparagus

A nice combination of three cheeses and tender asparagus. Great for a especial day's breakfast. From Sunset magazine by Valerie K. Weyand slightly modified.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  lb asparagus, trimmed of tough ends
• 2  cups egg substitute or 10  large eggs, beaten with 2 tbs water
•  salt and pepper
• 1  tablespoon basil leaves, minced
• 1  teaspoon butter
• 4  ounces  neufchatel cheese, cut into 1/2 in pieces
• 1⁄2 cup  shredded mozzarella cheese
• 3  tablespoons  grated parmesan cheese

Directions

1. Bring one inch of water to a boil in a large saucepan. Meanwhile cut asparagus into one inch pieces. Add asparagus to boiling water and cook until barely tender, 2-3 minutes. Drain and set aside. Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet. Add butter and spread to cover skillet. Add the egg substitute; sprinkle with the neufchatel cheese. As the egg sets, use a large spatula to softly scramble eggs. When eggs are still a little runny, add the asparagus, the mozzarella and parmesan. Keep on scrambling eggs until set to your taste. Serve garnished with more basil, if desired.