• 1 package (16 ounces) Better'n Eggs®
• 1/3 cup shredded Swiss cheese
• 1/4 cup skim milk
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil*
• 1 tablespoon olive oil
• 2 tablespoons chopped green onion
• 1/2 pound fresh asparagus spears, cut into 2" pieces (about 2 cups)
• 1 1/2 cups sliced fresh mushrooms
• 1 cup grape tomatoes, cut in half

1. In small bowl stir together Better’n Eggs, cheese, milk and basil; set aside.

2. In 12-inch nonstick skillet heat oil over medium heat. Cook green onions, stirring frequently, for 1 minute. Add asparagus and mushrooms. Continue cooking 3 to 4 minutes, stirring occasionally, or until vegetables are crisp tender. Stir in tomatoes. Spread vegetables into thin layer to cover bottom of skillet.

3. Reduce heat to medium-low. Pour egg mixture over vegetables. Cover; cook for 6 to 8 minutes or until Better’n Eggs are set but still moist.

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