Description
Salty prosciutto with cherry tomatoes, spinach, chives and provolone cheese mixed into scrambled eggs. Place it on top of roasted red potatoes with bell peppers and onions.
Ingredients
- FOR THE POTATOES:
- 4 whole Red Potatoes Cut Into Bite Sized Pieces
- ½ whole Onion, Finely Sliced
- 1 whole Bell Pepper, Stem And Seeds Removed, Sliced
- 1-½ Tablespoon Olive Oil
- 1 teaspoon Pepper
- FOR THE EGGS:
- ½ Tablespoons Olive Oil
- 2 Tablespoons Chives, Finely Chopped
- 10 whole Cherry Tomatoes, Halved
- 6 slices Prosciutto, Chopped
- 1 cup Fresh Spinach
- 6 whole Eggs, Beaten
- 3 slices Provolone Cheese
Preparation
1. Preheat the oven to 425 F. Place potatoes, onion and bell pepper on a large rimmed baking sheet.
2. Add olive oil and toss. Spread evenly over baking sheet. Sprinkle pepper over the top. Bake for 15 minutes until one side is golden brown. Flip them over and bake for another 10 minutes.
3. Meanwhile, make the eggs. In a large frying pan at medium high heat, add olive oil. Once hot, add chives, tomatoes, prosciutto and spinach. Once spinach is wilted, add eggs. Stir eggs until just slightly underdone, or to your liking (they will continue to cook). Add cheese slices over the top and remove from heat.
4. Place a layer of potato hash on your plate. Place ½ of the egg mixture on top of the eggs.
5. Repeat for other plate. Enjoy!
