Preparation
- 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.
- Meanwhile, 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.
Yield
Makes 2 servings
Nutritional Facts
1 Serving: Calories 195; Fat 14g (66.6% calories from fat); Protein 14g; Carbohydrate 2g; Dietary Fiber trace; Cholesterol 429mg; Sodium 512mg.