Description
A delicious creamy scrambled egg dish with crispy prosciutto and two types of cheese.
Ingredients
Scale
- 1 tablespoon olive oil (for the skillet)
- 1 ounce prosciutto
- 1 tablespoon unsalted butter
- 6 large eggs, whisked
- ½ cup freshly grated cheddar cheese (about 1 ounce)
- ½ cup freshly grated gruyere cheese (about 1 ounce)
- to taste chives, chopped
Instructions
- In a large nonstick skillet over medium heat, add a drizzle of olive oil. Once the pan is hot, add the prosciutto to the pan so it’s not overlapping. Let it crisp up, using tongs to turn it over as it crisps up. Transfer to a plate.
- Clean out the skillet. Add one tablespoon of butter to the skillet over medium heat. Let it melt, then add the eggs. Cook for a minute, using a spatula to stir it while it cooks.
- Tear up the prosciutto and add it to the eggs. Add 2/3 of the shredded cheese. Stir the eggs for another minute or two, until the eggs are cooked but still soft.
- Transfer the eggs to a plate and top with the remaining cheese and chopped chives. Serve immediately.
Notes
- Feel free to customize the cheese or add additional herbs for more flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 400mg