Prosciutto, Egg & Fontina Cheese Wrap Recipe
Make Prosciutto, Egg & Fontina Cheese Wrap Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wrap & Assembly
Eggs
Finishing (optional)
Method
Eggs
- 1
Beat eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons milk or half-and-half and the chopped chives (if using). Whisk until fully combined and slightly frothy. Season lightly with black pepper.
- 2
Cook eggs
Heat a nonstick skillet over medium-low heat and add 1 tablespoon of the butter. When the butter is melted and foamy but not browned, pour in the beaten eggs. Allow eggs to sit undisturbed for about 20–30 seconds until the edges begin to set. Using a spatula, gently push the set edges toward the center, allowing uncooked egg to flow underneath. Continue gently folding and stirring every 15–20 seconds until eggs are soft, creamy, and just set but not dry, about 2–3 minutes total. Remove from heat. Taste and adjust seasoning with salt and pepper.
Wrap & Assembly
- 3
Warm tortillas
Warm the 4 large flour tortillas so they are pliable: either wrap in a damp paper towel and microwave 20–30 seconds, or heat each tortilla on a dry skillet for 10–15 seconds per side. Keep warm under a clean towel.
- 4
Assemble fillings
Lay one warmed tortilla flat. Place two slices of prosciutto in the center, slightly overlapping. Spoon approximately one-quarter of the scrambled eggs onto the prosciutto. Scatter about 1/4 cup of shredded Fontina (or enough to cover the eggs) over the eggs so it will melt from the residual heat. If using, add a small handful (~1/4 cup) of arugula or spinach and a thin smear (~1/2 tsp) of Dijon or aioli on the greens.
- 5
Fold and grill
Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly to form a wrap. In a skillet over medium heat, melt the remaining 1 tablespoon butter. Place the seam-side down in the skillet and press gently with a spatula or a heavy spoon. Cook 1.5–2 minutes per side, or until the tortilla is golden-brown and the cheese is melted. Flip carefully and brown the other side. Remove and let rest 1 minute before slicing in half on the diagonal.
- 6
Serve
Season the cut surfaces with a pinch of flaky sea salt and more black pepper if desired. Serve immediately while warm, with extra Dijon or aioli on the side if preferred.