Chef Chuck's Egg and Prosciutto Breakfast Roll

Rotolini di Frittata al Prosciutto e Mozzarella

A wonderful breakfast surprise for your family and friends, fluffy scrambled eggs, with creamy mozzarella and salty prosciutto. A nice presentation for your morning table, serve along with toast, fresh fruit and muffins. Get creative and fill your eggs with your favorite meats and cheeses.

Egg and Prosciutto Breakfast Roll

10 fresh farm eggs

3 tablespoons milk

1/4 cup parmigiana cheese, grated

salt and pepper

1 tablespoon butter

1/3 pound mozzarella, thinly sliced

1/4 pound prosciutto, thinly sliced

salsa or marinara sauce

Scramble eggs with milk, parmigiana cheese, salt and pepper. In a large frying pan on medium to low heat, melt butter add eggs, cook till most of the egg mixture is done. Flip over to finish cooking eggs. On a board cut egg to a square shape. Lay slices of cheese on egg then the prosciutto, gently roll up and place on serving plate. Drizzle salsa or sauce over, slice and serve.

Chef Chuck's Ricotta Cheese Omelet

Frittata Con La Ricotta


A breakfast favorite, a ricotta cheese omelet with farm fresh eggs, ricotta cheese and Italy's bacon, pancetta. These creamy fluffy light eggs were a perfect breakfast to begin a Saturday morning !


Ricotta Cheese Omelet
1 cup ricotta cheese
4 large eggs
2 slices pancetta, chopped small
salt and pepper to taste
olive oil


In a nonstick pan heat olive oil and cook pancetta till crispy. Remove and set aside wipe pan clean, add a little olive oil and fry ricotta for a few minutes add scrambled eggs over the cheese, and sprinkle pancetta over eggs. Using a spatula pull sides of egg away from pan to allow raw egg in middle to cook turn over and cook a few more minutes. Serve with toast.