Stir and scramble these eggs to create soft, creamy curds, studded with Italian ham and cheese. Serve on top of garlic toasts with a green salad for a wonderfully quick weeknight dinner.
Beat the eggs in a large mixing bowl. Stir in the chives and 1/4 tsp. each salt and pepper.
Set a 12-inch, heavy-based nonstick skillet over medium-high heat. Add the oil, and once it’s shimmering hot, pour in the eggs.
Cook the eggs, continuously scrambling from the center out with a silicone spatula or a wooden spoon, until they start to set into light curds, 1 to 2 minutes. Stir in the fontina and prosciutto and cook until the cheese melts and the curds firm to your liking, 1 to 2 more minutes.
Serve the eggs, sprinkled with more chives and freshly ground black pepper.