Print Options:

Scrambled Eggs with Prosciutto, Fontina, and Chives

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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.

Scrambled Eggs with Prosciutto, Fontina, and Chives

 8 large eggs
 ¼ cup thinly sliced fresh chives, plus 1 tbsp for serving
 Kosher salt and freshly ground black pepper
 3 tbsp Colavita Extra Virgin Olive Oil
 1 cup grated fontina cheese
 1 thinly sliced prosciutto, cut into strips

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.

Nutrition Facts

Servings 4