- Special Pricing
Italian Scrambled Eggs
- 3 tablespoons unsalted butter, divided
- 4 thin slices prosciutto, chopped
- 8 eggs
- 1 teaspoon Italian seasoning
- 1/2 cup mouncezarella cheese
- Pepper to taste
- 1/4 cup Parmesan cheese
In a large nonstick skillet, melt 2 tablespoons unsalted butter. Add the prosciutto and cook over moderate heat, stirring occasionally until lightly browned, approximately 5 minutes.
In a medium size bowl, add the eggs, Italian seasoning, mozzarella and pepper, whisk to blend. Melt the remaining butter in the skillet with the prosciutto; add the egg mixture. Cook over moderately high heat stirring until soft scrambled. Remove from the heat, serve and top with Parmesan cheese.
Recipe reprinted by permission of <I>Magnolia House, TX<. All rights reserved.
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