- 8 eggs
- 200 g softer prosciutto (Parma ham)
- 0,6 dl oil
- 40 g red onions
- 40 g fresh tomatoes
- parsley, pepper, salt
Cut the prosciutto, onions and tomatoes into strips, lightly whisk and salt the eggs, finely chop the parsley.
Heat oil in a pan, lightly fry the onions and prosciutto, adding the tomatoes and parsley. Sauté the vegetables shortly, pouring the whisked eggs over them.
Season with pepper and lightly stir until the eggs coagulate and form soft curds.