Eggs and Mozzarella
It doesn't get easier---or more comforting---than eggs and mozzarella. Cooked in 10 minutes andin one pan, this old-school Italian fare is at its best when eaten as a sandwich!
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
General 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
Serving: 1serving | Calories: 448kcal | Carbohydrates: 33g | Protein: 29g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 293mg | Sodium: 947mg | Potassium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 580mg | Iron: 3mg
Tried this recipe?Let me know how it was!