Preparation / Directions:
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.