Scrambled Eggs with Asparagus

recipe
For breakfasts marking extra-special occasions, Sunset reader Valerie Weyand makes a full-flavored favorite, scrambled eggs with asparagus and three kinds of cheese. But more often, she lightens up by replacing the eggs with egg substitute--a simple trade-off that balances health and good taste.

Yield:

Makes 4 to 6 servings

Recipe from

Nutritional Information

Calories 146
Caloriesfromfat 49 %
Protein 15 g
Fat 8 g
Satfat 4.9 g
Carbohydrate 4.4 g
Fiber 0.6 g
Sodium 358 mg
Cholesterol 25 mg

Ingredients

1 pound asparagus
2 cups egg substitute (or 10 large eggs, beaten to blend with 2 tablespoons water)
About 1/4 teaspoon garlic salt or regular salt
1 tablespoon minced fresh basil or dried basil
1 teaspoon butter or margarine
4 ounces (1/2 cup) neufchâtel (light cream) cheese, cut into 1/2-inch pieces
1/2 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese
Pepper

Preparation

1. In a deep, 10- to 12-inch nonstick frying pan over high heat, bring about 1 inch of water to a boil. Meanwhile, snap tough stem ends off asparagus and discard. Cut 2 to 3 inches off the top of each asparagus spear, then cut remaining stems diagonally into 1-inch lengths. Add asparagus to boiling water and cook until barely tender when pierced, 2 to 3 minutes. Drain. Separate tips from stem pieces.

2. Beat egg substitute, 1/4 teaspoon garlic salt, and basil to blend. Set pan over medium heat. When hot, add butter and swirl to coat pan. Add egg mixture. Sprinkle with neufchatel cheese cubes.

3. As egg mixture sets, use a wide spatula to push cooked eggs aside and let uncooked liquid flow to pan bottom. While egg mixture is still semiliquid, add asparagus stem pieces, mozzarella, and parmesan. Continue to push mixture from pan bottom with spatula until softly set, about 5 minutes total. Transfer to a platter or plates. Add garlic salt and pepper to taste. Garnish with asparagus tips.

Note:

Valerie K. Weyand, Englewood, Colorado,

April 1999
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