5 eggs 80 g/3 oz butter
80 g/3 oz tontina cheese, freshly grated
salt and pepper


1.Break one egg into a small bowl, beat lightly with a fork and set aside. Break the remaining eggs into another bowl and beat lightly with a fork.
2.Melt 65 g/2 1/2oz of the butter in afrying pan over a medium heat, pour in the larger bowl of eggs and scramble.
3.Sprinkle in the fontina, season witl1 salt and pepper and continue scrambling . Add tl1e remaining butter, small pieces at a time. When the mixture is soft and creamy, remove the pan from theheat and immediately stir in the reserved beaten egg. Mix well and serve immediately.

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