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Scrambled eggs with prosciutto
Start your day with a burst of flavor and nutrition with our savory Scrambled Eggs with Prosciutto! This low-carb, high-protein delight combines the richness of prosciutto with colorful veggies, creating a satisfying meal perfect for diabetics and those on the SOZA weight loss program. Get ready for a delightful breakfast that's as nourishing as it is delicious!
Pair with a side of fresh avocado or a small salad for added healthy fats and fiber.
Enjoy with a sprinkle of grated parmesan cheese for an extra layer of flavor.
For a complete meal, serve alongside whole-grain toast or a slice of low-carb bread.
2 large eggs
30g prosciutto (make sure it's free from added sugars)
1 tablespoon olive oil
1/4 cup diced bell peppers (red, yellow, or green)
1/4 cup diced tomatoes
1/4 cup chopped spinach
Salt and pepper to taste
Fresh herbs (such as chives or parsley) for garnish (optional)
Crack the eggs into a bowl and beat them well with a fork. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced bell peppers and sauté for 2-3 minutes until they start to soften.
Next, add the diced tomatoes and chopped spinach to the skillet. Cook for another 1-2 minutes until the vegetables are slightly tender.
Add the prosciutto to the skillet and cook for about 1 minute, just enough to warm it up.
Lower the heat to medium-low and pour the beaten eggs into the skillet, stirring gently with a spatula to scramble the eggs and mix them with the vegetables and prosciutto.
Continue cooking and stirring until the eggs are cooked to your desired consistency. Be careful not to overcook them.
Once the eggs are done, transfer the scrambled eggs with prosciutto to a plate.
Garnish with fresh herbs if desired and serve hot.
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