Italian Herb Scrambled Eggs with Crispy Prosciutto & Burrata

Ingredients

• 12 whole Large eggs, room temperature for creamier texture
• 8 slices Prosciutto di Parma, torn into bite-sized pieces
• 8 oz Fresh burrata cheese, room temperature, torn into pieces
• 2 medium Zucchini, cut into thin ribbons with vegetable peeler
• 4 tbsp Extra virgin olive oil, divided for cooking
• 8 leaves Fresh basil, torn, divided
• 1 tbsp Fresh oregano, finely chopped
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper, freshly ground
• 2 tbsp Butter, unsalted
• 0.5 tsp Lemon zest, for finishing

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add torn prosciutto pieces and cook 2-3 minutes, stirring occasionally, until crispy. Transfer to paper towel to drain; set aside.

2. 2

   In the same skillet, add remaining 2 tbsp olive oil. Add zucchini ribbons, season lightly with salt and pepper, and sauté 2 minutes until just tender. Transfer to a serving platter.