Crispy Prosciutto Baked Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Prosciutto Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Prosciutto Baked Eggs

Sautéed prosciutto crisped in a skillet with fluffy egg whites and whole eggs, topped with zesty salsa verde and creamy Greek yogurt.

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NUTRITION

479kcal
Protein
52.5g
Fat
24.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz prosciutto

1 tsp olive oil

1 cup baby spinach

0.5 cup nonfat Greek yogurt

2 tbsp salsa verde

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

  • 1

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

  • 2

    Lay the prosciutto slices in the pan and cook for 2-3 minutes until they are shatteringly crisp, then remove and set aside.

  • 3

    Add the baby spinach to the same skillet and sauté for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the pan, then carefully crack the whole eggs on top of the whites.

  • 5

    Season with sea salt and black pepper, then cover the skillet with a tight-fitting lid for 3-4 minutes until the whites are fully set.

  • 6

    Slide the eggs onto a plate, crumble the crispy prosciutto over the top, and finish with a dollop of Greek yogurt, salsa verde, and fresh cilantro.

Crispy Prosciutto Baked Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Prosciutto Baked Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Prosciutto Baked Eggs

Sautéed prosciutto crisped in a skillet with fluffy egg whites and whole eggs, topped with zesty salsa verde and creamy Greek yogurt.

NUTRITION

479kcal
Protein
52.5g
Fat
24.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz prosciutto

1 tsp olive oil

1 cup baby spinach

0.5 cup nonfat Greek yogurt

2 tbsp salsa verde

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

  • 1

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

  • 2

    Lay the prosciutto slices in the pan and cook for 2-3 minutes until they are shatteringly crisp, then remove and set aside.

  • 3

    Add the baby spinach to the same skillet and sauté for 1 minute until just wilted.

  • 4

    Lower the heat to medium and pour the egg whites into the pan, then carefully crack the whole eggs on top of the whites.

  • 5

    Season with sea salt and black pepper, then cover the skillet with a tight-fitting lid for 3-4 minutes until the whites are fully set.

  • 6

    Slide the eggs onto a plate, crumble the crispy prosciutto over the top, and finish with a dollop of Greek yogurt, salsa verde, and fresh cilantro.