Scrambled Eggs and Apsparagus

Ingredients

• 1 lb asparagus, trimmed of tough ends
• 2 cups egg substitute, beaten with 2 tbs water 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. 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.