NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

2 oz prosciutto

0.25 cup non-fat Greek yogurt

1 tsp olive oil

0.5 tsp lemon zest

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Heat the olive oil in a non-stick skillet over medium heat.

• 2

  Add the prosciutto slices to the skillet and cook until golden and crispy, about 2 minutes per side. Remove and set aside on a paper towel to drain.

• 3

  In a medium bowl, whisk together the eggs, Greek yogurt, lemon zest, sea salt, and black pepper until the mixture is smooth and well-combined.

• 4

  In the same skillet used for the prosciutto, add the baby spinach and sauté for 1 minute until just wilted.

• 5

  Reduce the heat to low and pour the egg mixture over the spinach.

• 6

  Using a silicone spatula, gently stir the eggs, pushing them from the edges toward the center to create soft, creamy curds.

• 7

  Once the eggs are just set but still moist, remove from heat immediately.

• 8

  Transfer the eggs to a plate, crumble the crispy prosciutto over the top, and garnish with finely chopped fresh chives.