6 tbsp. butter
1/4 lb. prosciutto or ham, diced
10 eggs
1 tsp. oregano
1/4 tsp. salt
3/4 tsp. pepper
3/4 tsp. crushed red pepper flakes
6 oz. mozzarella, shredded
1 1/4 c. sliced mushrooms
3/4 tsp. minced garlic
1/2 med. green pepper, cut into 1/4 inch dice
1/2 lb. asparagus, trimmed and cut into 1 inch lengths
1 1/2 tbsp. minced fresh basil or 1 teaspoon dried
6 oz. cream cheese, room temperature
1/3 c. grated Parmesan

In large skillet, heat 2 tablespoons butter. Add the mushrooms, prosciutto, garlic and green pepper. Saute 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 tablespoons 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.