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Spring Greens and Prosciutto Breakfast Skillet
Start your day with a burst of fresh flavors from this paleo-friendly breakfast skillet that combines vibrant spring greens with savory prosciutto!
Ingredients:
– 4 oz asparagus, chopped
– 2 oz baby spinach
– 2 oz mushrooms, sliced
– 2 oz cherry tomatoes, halved
– 2 oz prosciutto, thinly sliced
– 4 eggs
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– Salt and pepper to taste
– Fresh basil for garnish
Directions:
1. Heat olive oil in a skillet over medium heat.
2. Add asparagus and mushrooms, sauté until tender.
3. Toss in spinach and cherry tomatoes, cook until spinach wilts.
4. Create wells in the mixture and crack eggs into them.
5. Season with garlic powder, salt, and pepper.
6. Lay prosciutto slices on top.
7. Cover and cook until eggs reach desired doneness.
8. Garnish with fresh basil before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: ~280 per serving | Servings: 2 | Storage Tips: Best enjoyed fresh.
#PaleoBreakfast #Whole30Approved #FarmFresh 🍳🥬🍅