by Kerstin
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Photo by Kerstin
Kerstin's Notes:
Expand1/2 tablespoon olive oil Ask a question about this ingredient
2 slices prosciutto, choped Ask a question about this ingredient
1/3 cup cooked chopped spinach Ask a question about this ingredient
4 fresh basil leaves Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
2 tablespoons milk Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Heat olive oil over medium high heat in a large nonstick skillet and sauté prosciutto 3 to 5 minutes or until crispy. Remove prosciutto from the pan and drain on paper towels.
Ask a question about this stepMeanwhile, place spinach, basil, eggs, milk, and salt in a food processor and mix until well blended. Place eggs in the same pan the prosciutto was cooked in and sauté 2 to 3 minutes or until cooked, stirring frequently. Top scrambled eggs with crispy prosciutto. Makes 2 servings.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
