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View Portfolio Get in touchAsparagus Scrambled Eggs
Ingredients
- 1 lb asparagus, trimmed of tough ends
- 2 cups egg substitute or 10 large eggs, beaten with 2 tbs water
- 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
- salt and pepper
Total Time:
15 min Prep:
5 min
Cook:
10 min
Yield: 4 Level: easy
Yield: 4 Level: easy
Directions
- 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.
