By Emmy Norton
Crack the eggs into a bowl. Add a pinch of salt and pepper. Whisk well until the eggs are fully blended.
Heat the extra-virgin olive oil in a non-stick skillet over medium heat.
Add the prosciutto slices to the skillet, cooking for about 1-2 minutes on each side until crisp. Remove them from the skillet and set aside.
In the same skillet, add the cherry tomatoes, sautéing for 2-3 minutes until they start to soften.
Add the baby spinach to the skillet with the tomatoes, stirring occasionally, until the spinach is wilted, about 2 minutes.
Pour the whisked eggs into the skillet. Using a spatula, gently stir and fold the eggs while cooking them slowly on medium-low heat.
Continue to cook the eggs, gently stirring, until they are softly scrambled and cooked to your liking. Remove from heat.
Chop the crisped prosciutto into bite-sized pieces and fold it into the scrambled eggs gently.
Transfer the scrambled eggs to plates and serve with a side of mixed berries. Season with additional salt and pepper to taste if needed.
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This Breakfast Italian Eggs Healthy recipe is ready in 20 minutes and features large eggs, prosciutto, baby spinach and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl. Add a pinch of salt and pepper. Whisk well until the eggs are fully blended.
Heat the extra-virgin olive oil in a non-stick skillet over medium heat.
Add the prosciutto slices to the skillet, cooking for about 1-2 minutes on each side until crisp. Remove them from the skillet and set aside.
In the same skillet, add the cherry tomatoes, sautéing for 2-3 minutes until they start to soften.
Add the baby spinach to the skillet with the tomatoes, stirring occasionally, until the spinach is wilted, about 2 minutes.
Pour the whisked eggs into the skillet. Using a spatula, gently stir and fold the eggs while cooking them slowly on medium-low heat.
Continue to cook the eggs, gently stirring, until they are softly scrambled and cooked to your liking. Remove from heat.
Chop the crisped prosciutto into bite-sized pieces and fold it into the scrambled eggs gently.
Transfer the scrambled eggs to plates and serve with a side of mixed berries. Season with additional salt and pepper to taste if needed.
Calories per Serving: 350
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