Cima Alla Genovese
Submitted by Sphinxxx
Genoese-style scrambled eggs loaded with sautéed vegetables, Parmesan, and salty prosciutto. A colorful Italian brunch centerpiece.
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
40 minStraight from the Italian Riviera to your breakfast table.
Cima alla Genovese transforms simple scrambled eggs into something extraordinary, loaded with tender zucchini, sweet peppers, spinach, and peas all bound together with Parmesan.
The prosciutto stirred in at the end adds salty, savory depth.
Serve it warm or at room temperature alongside crusty bread.
Chef Tips
- Cut all vegetables the same size for even cooking
- Keep stirring the eggs over low heat for soft, creamy curds
- Let it cool to room temperature before adding the prosciutto to preserve its delicate texture
Ingredients
Directions
Heat the olive oil in a large skillet over high heat.
Add the vegetables and salt and pepper.
Saute, stirring occasionally, until the vegetables are just softened.
In a mixing bowl, beat the eggs with salt and pepper to taste until blended.
Beat in the Parmesan cheese until the mixture is smooth.
Add the eggs to the skillet, stirring constantly.
Lower heat and stir until the eggs are scrambled and set.
Transfer to a bowl and cool to room temperature.
Stir in prosciutto.
Set aside.
Comments