It doesn't get easier---or more comforting---than eggs and mozzarella. Cooked in 10 minutes and in one pan, this old-school Italian fare is at its best when eaten as a sandwich!
For more Italian sandwich recipes, try this peppers and eggs sandwich, potato and egg sandwich, or white pizza panini.
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Quick Look: Eggs and Mozzarella
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 10 minutes
🕒 Total Time: 20 minutes
👥 Servings: 4-6
📊 Calories: ~448 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop
👩🍳 Main Ingredients: Eggs, mozzarella
⭐ Difficulty: Easy, one of the simplest quick dinners around
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Why You'll Love Eggs and Mozzarella
They're inexpensive: The priciest ingredient is the Pecorino Romano, but this recipe calls for just 3 tablespoons.
Everything cooks in one pan: You barely need any other tools.
They cook fast: You can have these eggs and mozzarella ready in 10 minutes.
Are you familiar with eggs and mozzarella, Italian style? They're a prime example of "peasant" or "poor man's" food, similar to this peppers and eggs sandwich.
My mom ate eggs and mozzarella as a kid, but its humble reputation meant it never really made it onto restaurant menus.
But it was on at least one menu years ago when I lived in Brooklyn. It was for a neighborhood pizza place that made the best grandma pie (I miss you, Vesuvio of Bay Ridge). These eggs and mozzarella may be humble, but they are, indeed, delicious.
Ingredient-Stretching Tip: Use up those eggs for this Italian zucchini soup or Italian omelette with sun-dried tomatoes.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Pecorino Romano: This sharp cheese adds more flavor to this recipe.
- Part-Skim Mozzarella: Part-skim mozzarella releases less water than fresh.
- Scallions: A must for color and bite.
Variations & Substitutions
➢Use fresh mozzarella instead of part-skim; just know that it will release more water.
➢Experiment with other Italian cheeses like provolone or asiago.
➢Add some white parts of the scallions for even more onion flavor.
➢Substitute the scallions with chives.
➢Add some fresh parsley for more herbiness.
How to Make Eggs and Mozzarella
Step 1: Melt the butter, then stir in the garlic powder.
Step 2: Add the cubed mozzarella and cook gently until it just begins to melt.
Step 3: Stir in the eggs, Pecorino, scallions, salt, and pepper.
Step 4: Let the eggs set over low heat, stirring them often until cooked through.
Pro Tips
➢Prep all the ingredients before cooking the eggs: This will make this already-easy recipe even easier. Whisk together the eggs and Pecorino, cube the mozzarella, and slice the scallions before you turn on the burner.
Eggs and Mozzarella FAQs
Yes, but it will release more water compared to part-skim. You can scoop the eggs and mozzarella out of the pan with a slotted spoon, leaving some of the liquid behind.
Absolutely! It's a delicious, melty addition to eggs and provides even more protein.
Cook them on low heat---low and slow---and the eggs should be tender and fluffy.
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: I don't recommend freezing this egg-based recipe, which will become watery upon defrosting.
Reheat: Gently reheat in the oven (covered) at a low temperature setting. You can also microwave in a microwave-safe bowl.
Related Recipes
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Eggs and Mozzarella
Ingredients
- 6 large eggs
- 3 tablespoons grated Pecorino Romano cheese
- 1 tablespoon unsalted butter
- ¼ teaspoon garlic powder
- 8 ounces part-skim mozzarella cut into small cubes
- 2 scallions sliced (green parts)
- ¼ teaspoon kosher salt
- Ground black pepper
- 4 to 6 sandwich rolls
Instructions
- Whisk the eggs in a bowl. Add the Pecorino and stir until well incorporated.
- Melt the butter in a large pan over medium-low to medium heat. When it just begins to sizzle, add the garlic powder and stir it quickly into the melted butter.
- Add the cubed mozzarella and heat through until it's about halfway melted. Pour in the egg and Pecorino mixture, sliced scallions, salt, and pepper. Turn the heat to low.
- Stir everything together, melting the cheese and scrambling the eggs. Turn off the heat when the eggs are just cooked through. Taste for seasoning and add more if necessary.
- Scoop some of the eggs and mozzarella onto each roll. Enjoy!
Notes
- When you add the mozzarella, place a lid over the pan to help it melt faster.
- Keep the heat low when adding the eggs so they remain tender and fluffy.
- Stir the scallions, salt, and pepper into the egg mixture to make prep even easier.
Nutrition
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Love this.
I suggest starting the mozzarella in the pan and then pushing it aside and pouring in the eggs.
I'm glad you love it, Sean, and I appreciate your suggestion!
Delicious, comforting, and cheap. My favorite kind of recipe!