Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  butter
  1 1/4           cups  sliced mushrooms
     1/4         pound  prosciutto or ham -- diced or slivered
     3/4      teaspoon  minced garlic
     1/2        medium  green pepper -- diced
     1/2         pound  asparagus -- trimmed and cut in
                        -- 1" lengths
  10                    eggs
  1 1/2    tablespoons  minced fresh basil or 1 teaspoon dried
  1           teaspoon  ground oregano
     1/4      teaspoon  salt
     3/4      teaspoon  freshly ground black pepper
     3/4      teaspoon  crushed red pepper flakes
  6             ounces  cream cheese -- softened
  1 1/2           cups  mozzarella cheese -- shredded
     1/3           cup  freshly grated parmesan cheese
  4        tablespoons  butter

Preparation:

In a large skillet, heat 2 tablespoons butter; add mushrooms, prosciutto, garlic and green pepper. Saute over medium heat until vegetables are tender. Remove with a slotted spoon and set aside. Blanch asparagus in boiling salted water for 1 to 2 minutes until crisp-tender. Drain well and set aside. Whisk together eggs, herbs and seasonings. Cut cream cheese into bits and add to egg mixture. Heat remaining 4 tablespoons butter in skillet. Add egg mixture. Cook over medium heat while folding mixture with a spatula to blend in cream cheese. When eggs are half set, add warm vegetable-prosciutto mixture, mozzarella, Parmesan and warm asparagus. Continue to cook while gently folding in cheeses with a spatula. When eggs are just done, serve immediately. Note: if asparagus is not available, broccoli is a good substitute.

Nutritional Information:

413 Calories (kcal); 36g Total Fat; (77% calories from fat); 18g Protein; 5g Carbohydrate; 399mg Cholesterol; 501mg Sodium