Scrambled eggs with bresaola and chives

By the GetYourMacros team · 15 September 2026

Fluffy scrambled eggs boosted with egg whites for extra protein and topped with savory bresaola strips.

• Time 10 min
• Course Breakfast
• Diet Omnivore
• Cuisine Italian
• Allergens eggs

Ingredients (1 serving)

• 2 Eggs (120 g)
• 150 ml Egg whites
• 60 g Bresaola
• 5 ml Extra virgin olive oil
• Chives to taste
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Whisk the whole eggs and egg whites in a bowl with a pinch of salt and black pepper until well combined.
2. Cut the bresaola into thin strips and set aside.
3. Heat the extra virgin olive oil in a non-stick pan over medium-low heat.
4. Pour the egg mixture into the pan and let it sit for 30 seconds until the bottom starts to set.
5. Gently stir the eggs with a spatula, pushing them towards the center to create soft curds.
6. When the eggs are still slightly moist, fold in the bresaola strips and chopped chives.
7. Cook for another 30-60 seconds then remove from heat immediately to prevent drying out.
8. Serve warm with an extra sprinkle of fresh chives on top.

Tips

• Keep the heat low and stop cooking while the eggs look slightly underdone; the residual heat will finish them perfectly.
• Bresaola is naturally salty, so go easy on the added salt in the egg mixture.

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