Scrambled Eggs with Prosciutto, Fontina, and Chives
Scrambled Eggs with Prosciutto, Fontina, and Chives
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.
Ingredients
Directions
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.
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Ingredients
Directions
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.
