Beat the eggs thoroughly in a mixing bowl, add the diced Asiago Fresco PDO in 1 cm cubes, salt and pepper. Sauté all the ingredients in a hot frying pan greased with extra virgin olive oil seasonal herbs (bruscandoli (wild hops) carletti, raperonzoli, wild asparagus etc.) or spontaneous and typical regional herbs to taste.

Preparation time: 5 min

Cooking time: 10 min