Scrambled eggs with onions, prosciutto and mozzarella – a delicious breakfast with an Italian touch.
Weekends are special for our family. We work hard during the week and only catch brief moments together in the mornings and a few hours in the evenings, so Saturdays and Sundays are precious. I usually prepare a hearty breakfast while my husband makes fresh-squeezed orange juice and coffee. Lately our 13-month-old has been insisting on watching Bubble Guppies. He brings the remote, hands it to me and makes a happy noise until I find the show. When he sees the cartoon start he claps and laughs, and that little ritual has become part of our relaxed weekend mornings.
Another change is that our son now wants to eat what we eat from our plates. I hope this helps him develop healthy habits and prevents picky eating — that’s my pediatrician-approved theory, and I’m holding onto it. So each weekend we sit down for a family breakfast and our little one eats with us.
Recently I made scrambled eggs with an Italian twist. I had a surplus of prosciutto from Costco and wanted a creative way to use it. I diced a small onion and sautéed it in a tablespoon of butter until soft and translucent. Then I added small pieces of prosciutto and cooked them with the onions until they got a little crispy. I poured in the whisked eggs and cooked them gently until almost set, then stirred in shredded mozzarella and allowed it to melt into the eggs. The sweetness of the onions, the salty prosciutto and the creamy melted mozzarella made a wonderfully balanced breakfast.
To my delight, our little one loved it. I chopped his portion into very small pieces and he happily ate every bite. I don’t blame him — the combination is truly delicious. I made it again when my in-laws visited and they kept complimenting how tasty it was. Best of all, it’s quick and easy to prepare: about 20 minutes from start to finish, and only 15 minutes of active cooking. If you have extra prosciutto at home (or even if you don’t), give this recipe a try — it’s simple, satisfying, and memorable.
Scrambled Eggs with prosciutto and mozzarella
Ingredients
- 8 eggs , whisked in a bowl
- 1 small onion , diced
- 6-8 slices prosciutto , cut into small pieces
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon butter
- salt and pepper to taste (note: prosciutto and mozzarella are already salty)
Instructions
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Melt butter in a nonstick frying pan over medium heat.
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Add diced onion and sauté until translucent, about 3–4 minutes.
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Add prosciutto pieces and cook until slightly crispy, another 3–5 minutes.
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Pour the whisked eggs over the onions and prosciutto and cook gently, stirring, until almost set.
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Stir in mozzarella and cook until the cheese melts into the eggs.
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Serve immediately with fresh bread on the side.
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Enjoy.
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