Serves 2 to 3.

• 8 eggs

• 2 tbsp. milk

• Salt and freshly ground black pepper

• 1 tbsp. unsalted butter

• 1/4 c. finely diced fontina cheese

• 1/4 c. finely shredded prosciutto

• 1 tbsp. finely chopped chives, for garnish


In a medium bowl, whisk the eggs to combine. Put a fine strainer over another mixing bowl and strain the eggs, making sure that the albumen (the white stringy part) remains in the strainer. Add the milk, salt, and pepper to the eggs, and stir to combine.

In a medium nonstick saucepan, melt the butter on medium heat. Add the eggs and stir continually with a wooden spoon or high-heat plastic spatula. When the eggs begin to curd, keep stirring 2 to 3 more minutes or until the eggs are very creamy.

Add the cheese and prosciutto and continue cooking until the eggs are still creamy but not dry, or until desired consistency is reached, about 2 to 3 more minutes. Turn into a shallow bowl and garnish with chives. Serve immediately.

Nutrition information per serving:

Calories 277 Fat 21 g Sodium 310 mg

Carbohydrates 2 g Saturated fat 9 g Calcium 123 mg

Protein 19 g Cholesterol 525 mg Dietary fiber 0 g

Diabetic exchanges per serving: 3 medium-fat meat, 1 fat.