Asparagus and Prosciutto Scramble

Makes 10 servings


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

Nutritional information

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


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.