Scrambled eggs with cheese
Instructions
Grate or cut into thin slices fontina.
In a saucepan melt the butter, eggs and strapazzatele break by mixing them with the tines of a fork.
Add the cheese, a bit of salt and pepper.
Keep on stirring so the mixture does not stick to the bottom of the container.
Withdrawn when the mixture is densely creamy, add a whole raw egg, stirring quickly and served with toast.
Ingredients and dosing for 4 persons
- 5 eggs
- 70 g of fontina cheese
- 30 g of butter
- 1 toe of salt
- 1 toe of pepper