Scrambled Eggs and Apsparagus

• 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
• 12 cup shredded mozzarella cheese
• 3 tablespoons grated parmesan cheese

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

egg substitute, salt, basil, butter, neufchatel cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/scrambled-eggs-and-apsparagus-327994 (may not work)