1/4 cup cream cheese
2 tablespoons butter
1 leek, sliced thin
1/2 bunch pencil-thin asapargus, trimmed and cut into 1/4-inch lengths
1/2 cup shredded Swiss cheese
Salt and pepper
Heat oven to 375F. Combine eggs and cream cheese in a blender and process until cream cheese is liquid and eggs are scrambled and frothy. Season with salt and pepper.
In a medium ovenproof skillet, melt the butter over medium heat. Add the leeks and sauté until wilted, about 2 minutes. Add the asparagus and sauté until just bright green. Season with salt and pepper and spread mixture into an even layer. Slowly pour eggs over and cook just until edges are set, about 2 minutes. Sprinkle with shredded cheese and transfer to the oven. Bake until eggs are set, about 6 minutes. Remove from oven and turn out onto a serving plate. Cut into wedges to serve.