BREAKFAST EGG ROLL (with cheese and prosciutto)

We all love eggs, but sometimes we're tired of using eggs the same way. So I like to try new recipes which I usually adapt to my taste. I usually hold natural village eggs in my fridge. I find them very precious since it's hard to find them, I have a farmer friend which is my supplier.

I made this dish for myself this morning. I combined it with tomatoes and skipped the bread. It was enough to keep me full until lunch. 


  • 2 large eggs
  • 3 tbs milk
  • 1 tbs chopped onions (or chives)
  • 3-4 leaves fresh parsley
  • 3-4 celery leaves
  • salt and ground black pepper
  • 1 tsp butter
  • 1/2 cup shredded cheese
  • 4 slices prosciutto


  1. In a deeper plate, whisk together eggs, milk, and onions. Season with salt and pepper, add the parsley and celery leaves.
  2. Melt butter in a medium skillet over medium heat. Pour the egg mixture into the skillet and form a crepe. Bake for 2-3 minutes. 
  3. Then, add the cheese and add the slices of prosciutto over the cheese. Cover with a lid and leave to bake for  2-3 minutes more. Transfer crepe on a plate and roll tightly. 

  4. Serve with fresh tomato.