Name: Breakfast Skillet of Greens, Eggs & Ham
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 6 eggs; 3 cloves garlic; 12 slices prosciutto; 1 ½ medium yellow onions; 3 medium zucchini squash; butter, unsalted; crushed red pepper

Breakfast Skillet of Greens, Eggs & HamBreakfast Skillet of Greens, Eggs & Ham — a 30-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

6 eggs

3 cloves garlic

12 slices prosciutto

1 ½ medium yellow onions

3 medium zucchini squash

butter, unsalted

crushed red pepper

Instructions

Peel and finely dice the onions. Peel and mince the garlic.

Preheat two large skillets over medium heat. Once the skillets are hot divide butter between them and swirl to coat the bottom.

Lay prosciutto in the skillets and cook until it browns slightly, about 1 minute per side. Transfer to a plate and set aside.

Divide additional butter, onion, and garlic between the skillets. Cook, stirring occasionally, until softened, about 3 minutes.

Meanwhile, wash, dry, and medium dice the zucchini.

Divide the zucchini between the two skillets and cook, stirring occasionally, until tender, 3-5 minutes.

Wash and dry the spinach (skip if it came prewashed). Add spinach to the two skillets in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Using a spatula, spread the greens out in an even layer. Make 3 wells in each skillet for the eggs. Crack an egg into each well. Cook until the egg whites are almost cooked through, 2-3 minutes. Then cover each skillet with a lid and cook for 1 minute more.

Season with crushed red pepper and serve with prosciutto on the side. Enjoy!

Open this recipe in Flambette