Name: Spring Asparagus & Prosciutto Breakfast Skillet with Lemon‑Chive Almond‑Cassava Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean (Italian-influenced)
Ingredients: 4 large eggs large eggs (for skillet); 2 small eggs small eggs (for flatbreads); 40 g thin prosciutto slices; 180 g (about 12 medium spears) asparagus spears, trimmed and halved lengthwise; 60 g (about 2 cups, loosely packed) baby spinach; 30 g (about 1/2 small shallot) shallot, finely sliced; 2 cloves garlic, minced; 2 tbsp fresh chives, finely chopped; 1/2 tsp lemon zest; 2 tbsp extra-virgin olive oil; 2 tsp ghee or unsalted butter; 60 g (about 1/2 cup) almond flour; 30 g (about 2 tbsp) cassava flour; 1/4 tsp (total) sea salt (for flatbread); 2 tsp (total) extra-virgin olive oil (for flatbread batter)

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