Italian Scrambled Eggs

Course : Eggs
Serves: 6
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2 tablespoons butter
1 1/4 cups sliced mushrooms
1/4 pound prosciutto or ham -- diced or slivered
3/4 teaspoon minced garlic
1/2 medium green pepper -- diced
1/2 pound asparagus -- trimmed and cut in 1 inch lengths
10 large eggs
1 1/2 tablespoons minced fresh basil or 1 teaspoon dried
1 teaspoon ground oregano
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
6 ounces cream cheese -- softened
1 1/2 cups mozzarella cheese -- shredded
1/3 cup freshly grated parmesan cheese
4 tablespoons butter

Preparation / Directions:

In a large skillet, heat 2 tablespoons butter; add mushrooms, prosciutto, garlic and green pepper. Saute over medium heat until vegetables are tender. Remove with a slotted spoon and set aside. Blanch asparagus in boiling salted water for 1 to 2 minutes until crisp-tender. Drain well and set aside. Whisk together eggs, herbs and seasonings. Cut cream cheese into bits and add to egg mixture. Heat remaining 4 tablespoons butter in skillet. Add egg mixture. Cook over medium heat while folding mixture with a spatula to blend in cream cheese. When eggs are half set, add warm vegetable-prosciutto mixture, mozzarella, Parmesan and warm asparagus. Continue to cook while gently folding in cheeses with a spatula. When eggs are just done, serve immediately. Note: if asparagus is not available, broccoli is a good substitute.


Nutritional Information:

413 Calories (kcal); 36g Total Fat; (77% calories from fat); 18g Protein; 5g Carbohydrate; 399mg Cholesterol; 501mg Sodium

2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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