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Scrambled Eggs Italian

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Submitted by jodee

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

YIELD

1 batch

PREP

15 min

COOK

10 min

READY

25 min

This is how they do eggs in Italy: no fuss, no frills, just quality ingredients treated right.

Beat fresh basil and grated Parmigiano into a dozen eggs, then scramble them fast in hot olive oil so you get big, soft curds with golden edges.

Pile them onto thick slices of toasted garlic bread and that’s it. Breakfast, brunch, or a midnight snack that makes you feel like you’re eating on a terrace in Rome.

Five ingredients. The kind of recipe that reminds you simple cooking is almost always the best cooking.

Chef Tips

  • Get the olive oil properly hot before the eggs go in. That initial sizzle is what gives the edges their light crispness.
  • Scramble quickly and pull off the heat while the eggs still look slightly underdone. They’ll finish cooking from residual heat.
  • Use the best Parmesan you can find. With so few ingredients, each one has to earn its spot.

Ingredients

2 30
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML BASIL
fresh chopped
12 12
LARGE LARGE EGGS
1 15
TABLESPOON ML PARMESAN CHEESE
grated
1
X GARLIC BREAD
to taste *

Directions

Heat olive oil in a heavy skillet over medium heat until very hot.

Beat the eggs with basil and cheese.

Scramble them quickly and lightly.

Serve on slices of toasted Italian garlic bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 277 71% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 636mg 212%
Sodium 229mg 10%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 39g
Vitamin A 16% Vitamin C 0%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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