This hearty breakfast happens with just one pan and rich Tuscan flavors that will make your inner Roman God or Goddess smile!
2 Large Handfuls of Fresh Spinach, Washed
2 Potatoes with skins on, microwaved until tender then cubed
4 Fresh Eggs
3-4 Thin Slices of Prosciutto Ham, Chopped
1 Tomato, Chopped
Salt, Pepper to taste
Heat a skillet over medium heat and coat the inside with olive oil. When hot, toss in the spinach and stir it around just until it starts to wilt. Remove from pan and divide onto two plates. Scramble the eggs in a bowl and set aside. Chop the tomato and set aside. Add a little more olive oil to the pan and toss in the chopped Prosciutto and the potato cubes and let them both get a little crispy, but not too dried out. Pour the beaten eggs over the ham and potatoes and stir until fluffy and cooked and then stir in the chopped tomato. Wait to season with salt until you taste this creation–the Prosciutto can be quite salty so you may not need to add any salt. Place the scramble on the bed of spinach and enjoy!