Scrambled Eggs Campagnola Recipe

Prepare the Ingredients

Chop the prosciutto di Parma into small strips. Dice the roasted red peppers and finely chop the red onion. Grate the mozzarella cheese if not already grated. Set all ingredients aside.

Beat the Eggs

In a mixing bowl, crack the eggs and add the salt and black pepper. Whisk the mixture until well combined and slightly frothy.

Sauté Onions and Prosciutto

In a large skillet, heat the olive oil over medium heat. Add the chopped red onions and sauté for about 3-4 minutes until they are translucent. Then, add the prosciutto di Parma and cook for another 2 minutes until slightly crispy.

Add Roasted Red Peppers

Stir in the diced roasted red peppers and cook for an additional 2 minutes, allowing the flavors to meld.

Scramble the Eggs

Reduce the heat to low and pour the beaten eggs into the skillet with the onion and prosciutto mixture. Stir gently with a spatula, folding the eggs until they just begin to set.

Add Mozzarella

When the eggs are still slightly runny but mostly set, sprinkle the grated mozzarella cheese over the top. Continue to cook, stirring gently until the cheese melts and the eggs are fully cooked.

Garnish and Serve

Remove the skillet from heat and sprinkle freshly chopped parsley over the top. Serve the scrambled eggs hot, garnished with additional black pepper if desired.