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RECIPES/Breakfast
Makes 10 servings
Asparagus and Prosciutto Scramble
INGREDIENTS
1 tablespoon extra virgin olive oil
2 medium garlic cloves, finely chopped
3 green onions, chopped (include some of the flavorful green part)
8 ounces asparagus, chopped into 1/4-inch pieces
4 ounces thinly sliced prosciutto, cut into 1/4-inch slivers
16 large eggs
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, shredded
2 tablespoons fresh basil, cut into 1/8-inch slivers
Instructions
1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add the olive oil.
2. Once oil is hot and shimmering, add the garlic and green onions; cook about two minutes, or until garlic is golden and onions are soft. Add the asparagus and toss with garlic and onions; sauté 2 to 3 minutes, until just tender. Add the prosciutto and sauté 1 to 2 minutes, until browned. Reduce heat to 300°F.
3. Whisk the eggs, salt, and black pepper together until frothy; add to Skillet. Let cook 30 seconds, stirring gently. Add the Fontina and basil; continue to cook, stirring occasionally, until eggs are scrambled, about 8 to 9 minutes.
4. Serve immediately.
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RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Nutritional information per serving: Calories 250 (64% from fat) • carb. 3g • pro. 20g • fat 18g • sat. fat 7g • chol. 371mg • sod. 709mg • calc. 178mg • fiber 1g

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