Ingredients:

  • 8 large eggs (480g)
  • 1/4 cup milk (60ml)
  • 1 cup diced cooked ham (150g)
  • 1 cup shredded Fontina cheese (100g)
  • 2 tablespoons unsalted butter (28g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Crack the eggs into a mixing bowl, add milk, and season with salt and pepper. Whisk until well combined.
  2. Heat a non-stick skillet over medium heat and add the butter. Allow it to melt and coat the pan.
  3. Add the diced ham to the skillet and sauté for about 2 minutes until heated through.
  4. Pour the egg mixture into the skillet with the ham. Let it sit for a few seconds until it starts to set.
  5. Gently stir with a spatula, pushing the eggs from the edges toward the center. Repeat until they are mostly cooked but still slightly runny.
  6. Remove the skillet from the heat and sprinkle the shredded Fontina cheese over the eggs. Stir gently until the cheese begins to melt.
  7. Plate the scrambled eggs immediately. Taste and adjust seasoning if necessary.