Scrambled Eggs and Apsparagus |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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.
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