Italian Scrambled Eggs

1/2 lb asparagus, trimmed and cut in 1" lengths
4 T Butter
1 1/4 C sliced mushrooms
1/4 lb prosciutto, slivered
1 clove garlic, minced
1/2 med green bell pepper, diced
10 eggs
1 t ground oregano
1 1/2 T minced basil
3/4 t pepper
1/4 t salt
3 oz cream cheese, softened
3/4 t red pepper flakes
1/4 fresh grated Parmesan
1 C shredded mozzarella

Blanch asparagus in boiling, salted water 1-2 minutes until crisp tender.  Drain well and set aside.  In a large skillet, heat 2 T butter; add mushrooms, prosciutto, garlic, and green pepper.  Saute over medium heat until vegetables are tender.  Remove with a slotted spoon and set aside.  Whisk together eggs, herbs, and seasonings.  Cut cream cheese into bits and add to egg mixture. Heat remaining 2 T 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 vegetables, mozzarella, and Parmesan.  Continue to cook while gently folding in the cheeses with a spatula.  When eggs are just done, serve immediately.