Scrambled Eggs ala Pietru

This is my version of the scrambled eggs, which you could find for b’fast when you spent the night at Dar Pietru 🙂

  • DifficultyVery easy
  • CostCheap
  • Preparation time1 Minute
  • Cooking time2 Minutes
  • Serving1
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


2 eggs
1 spoon grated Pecorino cheese
1 teaspoon butter
1 pinch table salt
1 pinch ground pepper
1 pinch chive
1 pinch dill


– open the eggs onto a small bowl and lightly whisk them with a fork;

– add the cheese and whisk well;

– add the chopped chive, the salt and the pepper;

– heat a small frypan, then add a knob of butter and let it melt. Don’t allow the butter to brown;

– pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan;

– let it sit for another 10 seconds then stir and fold again;

– repeat until the eggs are softly set and slightly runny in places;

– serve topped with some chopped dill

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