- 2 big tomatoes
- 4 or 6 eggs
- 2 or 4 cheese slices
- 300gm Parma ham
- powder onion
- black pepper
- Provenza herbs
- Olive oil
Step 1: cut the tomatoes in little squares
Step 2: with a few of oil fry the Parma ham and cover all with Powder Onion, add a few of black pepper and mix with a big spoon.
Step 3: add the cheese and stir until the cheese with be melted
Step 4: add the tomatoes and stir
Step 5: add the eggs and cover all with powder onion (again) add a few (again to) and Provenza herbs.
Step 6: stir all together until the eggs will be curdled
Step 7: serve in a beautiful dish
A few points to note: don’t use fresh onion as it is too watery and don’t beat or blend eggs, just crack them into the pan and keep folding the mixture until scrambled (curdled). If you use Parma ham you don’t need salt but if you use sweet ham, add a bit of salt.