1. |
Sauté garlic, mushrooms, asparagus and bell pepper in olive oil in a medium large skillet for about 4 minutes. Add scallions and sauté another minute. |
2. |
In a medium bowl, mix eggs with a fork until just blended. Add a tablespoon of water, parmesan cheese, salt and pepper and basil. |
3. |
Pour egg mixture over vegetables in skillet. Cook for approximately 4-6 minutes, lifting edges and tilting skillet to allow uncooked eggs to go underneath. |
4. |
Cook until just set. Finish under the broiler for about 1 minute to brown the top a little. |
5. |
Cool for about 5 minutes then cut into 6 wedges. |
6. |
Serve warm or room temperature. |