Scrambled eggs with fontina
Scrambled eggs with fontina
Scrambled eggs with fontina
5
1
Stefano Moraschini
Grate or cut into thin slices fontina.
Break 4 eggs in a bowl and beat them lightly with a fork.
In a pan left melt a knob of butter to moderate heat, pour in the eggs and strapazzatele.
Add the cheese, salt and pepper.
Keep on stirring and add two or three butter flakes one after another.
When the mixture is softly creamy, remove the Pan from the heat and immediately the remaining cream.
raw egg beaten.
Mix well and serve immediately.
Calories calculation
Calories amount per person:
379
Ingredients and dosing for 4 persons
License
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