Salad with Scrambled Eggs

Name: Salad with Scrambled Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Eggs 8; Prosciutto cotto whole piece 7 oz; Frozen peas 1 ¼ cup; Datterino tomatoes ½ cup; Precooked Cannellini beans (drained weight) ½ cup; Mixed salad 1.3 cups; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Basil 20 leaves; Extra virgin olive oil 2 tbsp; Lemon peel to be grated 1; Lemon juice ½; Fine salt to taste; Homemade bread 4 slices; Extra virgin olive oil to taste

it br de es fr

Lactose Free

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Scrambled egg salad is such a go-to during Italy’s warmer months. I mean, just look at it! Those bright colors from peas, cherry tomatoes, and cannellini beans make it as fresh as it tastes. And listen, unlike heavier meals, this egg salad recipe stays light and simple, with the creamy scrambled eggs stealing the spotlight. Up north, they sometimes toss in cooked ham for a salty kick, or maybe some tender avocado or chicken for more protein. The real kicker? It’s the basil dressing—herby, fragrant—tying everything together with a flavorful punch. Every bite offers a mix of textures, from soft eggs to crisp toasted bread, making it pretty special.

When it’s hot and nobody wants a big meal, people turn to this easy egg salad. It’s perfect for family lunches because it’s quick to make and everyone finds something they like in the bowl. Kids, for instance, really dig those sweet peas and juicy tomatoes. Adults? They love how it feels like a complete meal with beans and ham. Across Italy, this scrambled egg salad changes with local veggies each season, but the basics—lots of color, lots of flavor—always stay the same. Soft eggs and crunchy bread, it’s all about balance.

This kind of healthy egg salad makes summer lunches feel so special without the fuss. Seriously, paired with a cool drink, it becomes a meal everyone looks forward to when the sun’s out and appetites are smaller. It’s simple, moist, and packed with everything you need to feel satisfied but not weighed down. Plus, whether it’s a quick lunch or a side dish at dinner, this salad is a winner—bringing a taste of Italy’s sunny days right to your table. Can’t go wrong with that!

INGREDIENTS

For the salad: Eggs 8; Prosciutto cotto 7 oz (200 g) - whole piece; Frozen peas 1 ¼ cup (180 g); Datterino tomatoes ½ cup (100 g); Precooked Cannellini beans ½ cup (100 g) - (drained weight); Mixed salad 1.3 cups (80 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the basil dressing: Basil 20 leaves; Extra virgin olive oil 2 tbsp (30 g); Lemon peel 1 - to be grated; Lemon juice ½; Fine salt to taste

To accompany: Homemade bread 4 slices; Extra virgin olive oil to taste

Preparation

How to prepare Salad with Scrambled Eggs

To prepare the salad with scrambled eggs, first remove the frozen peas from the freezer and leave them at room temperature for at least 15 minutes. Meanwhile, prepare the scrambled eggs: crack the eggs into a bowl, add salt and pepper to taste 1, then lightly beat with a whisk 2; the yolks and whites should not be completely mixed. Heat a drizzle of oil in a pan and add the beaten eggs 3.

Cook for a couple of minutes over medium-high heat until the eggs start to set, then break them up with a whisk, spatula, or fork to achieve the scrambled effect 4. The eggs should be still soft but not dry 5. Remove the pan from the heat, transfer the scrambled eggs to a container and set aside 6.

Cut the cooked ham into cubes 7 and sauté them in a pan with a drizzle of oil for a few minutes 8. When they are golden 9, transfer the cubes to a bowl and set aside.

Pour the peas into the same pan used for the ham, adding another drizzle of oil if necessary 10, and cook for a few minutes, taking care not to let them break down 11. Set the peas aside and cut the cherry tomatoes in half, after washing them 12.

Finally, prepare the basil dressing: wash and dry the basil leaves, then put them in a container with the oil 13 and lemon juice 14 and blend with an immersion blender 15.

Season the dressing with salt 16 and lemon zest 17 and mix well to combine everything. Lastly, toast the slices of bread in a pan with a drizzle of oil 18.

Now you are ready to assemble your salad: place the mixed greens in a large bowl and add the peas 19, cannellini beans 20, cherry tomatoes, and cooked ham 21.

Add the scrambled eggs 22 and dress with the basil dressing 23: your salad with scrambled eggs is ready to be served accompanied by slices of toasted bread 34!