INGREDIENTS
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3 tablespoons extra-virgin olive oil
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6 scallions (white and light green parts), thinly sliced on the diagonal
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4 ounces thinly sliced prosciutto, torn into 1-inch pieces
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8 large eggs
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3 tablespoons whole milk
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1/2 cup (2 ounces) grated Parmesan
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1/4 teaspoon black pepper
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4 cups arugula (about 2 bunches)
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1/4 teaspoon kosher salt
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4 ounces goat cheese, crumbled