Prep 15 mins
Cook 0 mins
Threw this together this morning to use up a huge chunk of Asiago cheese and also to help keep my ailing chive plant alive (it was getting overgrown!) This is a GREAT combination--Asiago is a wonderful cheese that's too often overlooked, and of course the combination of chives and eggs is a classic one. Enjoy!
- 29.58-44.37 ml asiago cheese, cut up into tiny chunks (I just do this as I add the cheese to the skillet)
- 2 eggs
- 2 egg whites
- 4.92 ml water
- 29.58-44.37 ml chopped fresh chives
- salt and pepper, to taste
- butter (For frying, I used nonstick cooking spray) or other fat (For frying, I used nonstick cooking spray)
- Beat together eggs, whites, and water.
- Heat skillet with your choice of skillet coating (fat or cooking spray) over medium heat.
- Add eggs, stirring slowly.
- Add chunks of cheese and the chives and keep stirring for about 3-4 more minutes, until at your desired state of doneness/texture.
I made this as directed with the exception of skipping the salt and it turned out quite good the first time. FYI - the second time I used grated asiago that had been frozen and thawed and they weren't as light and fluffy. Thank for posting a quick and easy breakfast!
I have this huge wedge of Asiago that needed some using up, so I surfed Zaar (as I usually do) to find something, and voila! I made this for my lunch and it hit the spot. I used the non stick spray as suggested and nothing stuck to my pan. :)
These eggs were great! I used a different type of mild cheese that I had on hand - and also used the Pam for frying the eggs. Thanks for this tip about using Pam which I never did before and it worked great - actually the eggs came out better than when I use butter! Thanks for sharing this keeper which I will be making often!