Scrambled Eggs and Apsparagus

1. 1

   Bring one inch of water to a boil in a large saucepan.

2. 2

   Meanwhile cut asparagus into one inch pieces.

3. 3

   Add asparagus to boiling water and cook until barely tender, 2-3 minutes.

4. 4

   Drain and set aside.

5. 5

   Beat egg substitute, salt and pepper to taste and the basil until well blended.Heat a large non stick skillet.

6. 6

   Add butter and spread to cover skillet.

7. 7

   Add the egg substitute; sprinkle with the neufchatel cheese.

8. 8

   As the egg sets, use a large spatula to softly scramble eggs.

9. 9

   When eggs are still a little runny, add the asparagus, the mozzarella and parmesan.

10. 10

    Keep on scrambling eggs until set to your taste.

11. 11

    Serve garnished with more basil, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.