1. Heat the butter and oil in a large non-stick pan and sauté the tomatoes and mushrooms, until they begin to soften (about 2-3 minutes). 2. At the same time, beat together the eggs, basil, cream, seasonings and parmesan with a fork; then add them to the tomatoes and mushrooms and scramble. 3. Grill or toast the bread and panfry the prosciutto in a little oil (preferably in a non-stick pan) until crisp. 4. To serve, place a piece of bread on each plate and top with the scrambled eggs and then the prosciutto. Garnish with a sprig of basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
