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Asparagus Scrambled Eggs


  • 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


  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.