Italian Scrambled Eggs with Asparagus and Prosciutto The Frog Commissary Cookbook Thanks to Jayne Yield: 6 servings 6 tbsp. butter 1 1/4 cups sliced mushrooms 1/4 lb. prosciutto or ham, diced or slivered 3/4 tsp. minced garlic 1/2 medium green pepper, cut into 1/4-inch dice 1/2 lb. asparagus, trimmed and cut into 1-inch lengths 10 eggs 1 1/2 tbsp. minced fresh basil or 1 tsp. dried 1 tsp. dried oregano 1/4 tsp. salt 3/4 tsp. pepper 3/4 tsp. crushed red pepper flakes 6 oz. cream cheese at room temperature 6 oz. mozzarella, shredded (about 1 1/2 cups) 1/3 cup grated Parmesan cheese In a large skillet, heat 2 Tbsp. of the butter. Add the mushrooms, prosciutto, garlic, and green pepper. Sauté over medium heat until the vegetables are tender. Remove with a slotted spoon and set aside. Blanch the asparagus in boiling salted water for 1-2 minutes until crisp-tender. Drain well and set aside. Whisk together the eggs, herbs, and seasonings. Cut the cream cheese in bits into the eggs. Just before serving heat the remaining 4 Tbsp. of butter in the skillet. Add the egg mixture. Cook over medium heat while folding the mixture with a spatula to blend in the cream cheese. When the eggs are half set, add the warm vegetable-prosciutto mixture, the mozzarella, Parmesan, and warm asparagus. Continue to cook while gently folding in the cheeses with the spatula. When the eggs are just done, serve at once. Variations: Broccoli is a good substitute for asparagus. Try salami or capocollo instead of the prosciutto. Slivered black olives and diced red peppers woud be good additions.

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