Ingredients

• 10 eggs
• 1/4 cup half-and-half
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/4 cup finely diced white onion
• 1/4 cup finely diced red bell pepper
• 1 cup chopped prosciutto
• 1/2 tsp minced garlic
• 2 tbsp thinly sliced fresh basil leaves
• 1-1/2 cups Bordon Six Cheese Italian Shredded Cheese

Preparation

1. Preheat broiler.
2. In large bowl whisk together eggs, half-and-half, salt, and pepper until well combined.
3. Place olive oil in large oven-proof skillet.
4. Heat over medium heat until oil is hot, but not smoking.
5. Add onions, bell pepper, and prosciutto.
6. Saute for 3-5 minutes or until prosciutto is crisped and vegetables are tender.
7. Add garlic and cook for 2 minutes.
8. Add egg mixture and cook just until eggs begin to firm but are still loose in the center, scraping down sides to cook evenly.
9. Sprinkle with basil and cheese.
10. Place skillet in oven 5-6 inches from broiler.
11. Cook 3-5 mintes or until eggs are firm and cheese is melted.
12. Transfer to serving plate.
13. Cut into wedges to serve.

Notes

Jenny Flake was a guest on our July 12, 2006, program and shared her recipe with us.

Site by webDedication webDesign studios