Tuesday, November 2, 2010

Green Eggs and Ham


Prep time: 5 minutes
Cook time: 8 minutes
Serves: 2

Serving Size: 2 eggs and ½ half of pancetta and spinach mixture

1 tablespoon olive oil
1 medium garlic clove, minced
2 ounces pancetta, diced
1 cup fresh spinach leaves, washed and dried
4 large eggs, beaten
1 tablespoon chopped fresh basil
Salt and freshly ground pepper
1 medium plum tomato, seeded and diced (about 1/3 cup)

Heat the olive oil in a skillet over medium heat. Add the garlic and pancetta and cook until the pancetta begins to crisp, about 2 to 3 minutes.

Add the spinach leaves and cook for 2 minutes or until the spinach is just wilted.

Stir the basil into the beaten eggs.

Pour the egg mixture into the skillet. Season with salt and pepper. Cook, stirring gently until the eggs are set, about 4 to 6 minutes.

Divide the mixture onto two plates. Garnish with diced tomato.

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