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
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp butter, unsalted
• 1/2 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.