The Briny Lemon: Scrambled Eggs with Prosciutto and Spring Vegetables

Breakfast, brunch, or dinner—this fresh, light, and welcoming dish makes the most of earthy, sweet, and tender spring vegetables. Thin slices of prosciutto and fluffy scrambled eggs are the perfect setting for the veggies. Call it ham and eggs spruced up with the green goodness of the season.

Note: Whisking milk into the eggs will add to their fluffiness, but it will also slow down the cooking time. Cook them about two minutes before adding the prosciutto.

And a tip: Be careful not to overcook the vegetables. A crisp-tender texture for the asparagus and snap peas is just right.

Serves 4

Ingredients

2 tbsp olive oil, divided
2 spring onions, chopped
4 oz asparagus, cut into 1/2-inch pieces (about 1 cup)
3 oz snap peas, trimmed and cut into 1/2-inch pieces (about 3/4 cup)
1/2 cup green peas (thawed, if frozen)
sea salt
freshly ground black pepper
8 large eggs
1/4 cup nonfat milk
2 oz very thinly sliced prosciutto, cut into thin, 1-inch strips
2 tsp finely chopped flat-leaf parsley
2 tsp finely chopped rosemary

Spring Vegetables

Prepared Vegetables

Eggs and Herbs

Prosciutto

Preparation

Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the onions, asparagus, snap peas, and green peas and season with salt and pepper.
Sauté until the asparagus and snap peas are crisp-tender, 4-5 minutes. (Cover the pan 1-2 minutes to help soften, if needed.) Transfer the vegetables to a bowl.
Whisk the eggs and milk in another bowl. Add the remaining 1 tablespoon of oil to the skillet and add the egg mixture. Season with salt and pepper and stir 2 minutes.
Add the prosciutto and cook, stirring frequently, until the eggs are fluffy, 1-2 minutes. Remove from the heat and stir in the cooked vegetables and herbs.