Good morning ya’ll! It has been so super cold the last couple weeks here in New Jersey! All us NJ’ers are so sick of it actually. We are so READY for spring! After having 18″ of snow dumped on us last week, I have been doing a lot of hangin’ out in the kitchen!
On that note, I have been on this scrambled egg white/cripsy proscuitto kick the last couple weeks. I have been so addicted that I figured I should just share it with you all! It’s a rather simple breakfast salad. Lots of protein, vitamins and simple ingredients! The crispy proscuitto adds a nice kick for the entire dish!
Ingredients:
1 cup of salad greens
3 slices of proscuitto
1/2-1 cup of egg whites
Half of an avocado
Handful of sliced cherry tomatoes
Sliced red onion
Feta cheese
Parsley
Lemon wedges
Extra virgin olive oil
Pinch of salt & pepper
Directions:
Preheat the oven to 400 degrees. Lay proscuitto in half on a baking sheet. Cook for 10 minutes until crispy.
In a small skillet pan on medium heat, heat olive oil. Cook egg whites, gently stirring until cooked.
Add salad greens to a bowl, top with red onion, avocado, cherry tomatoes and feta.
Top with egg whites and crumbled crispy proscuitto.
Finish with a drizzle of evoo, parsley, lemon, salt and pepper.
- 1 cup of salad greens
- 3 slices of proscuitto
- ½-1 cup of egg whites
- Half of an avocado
- Handful of sliced cherry tomatoes
- Sliced red onion
- Feta cheese
- Parsley
- Lemon wedges
- Extra virgin olive oil
- Pinch of salt & pepper
- Preheat the oven to 400 degrees. Lay proscuitto in half on a baking sheet. Cook for 10 minutes until crispy.
- In a small skillet pan on medium heat, heat olive oil. Cook egg whites, gently stirring until cooked.
- Add salad greens to a bowl, top with red onion, avocado, cherry tomatoes and feta.
- Top with egg whites and crumbled crispy proscuitto.
- Finish with a drizzle of evoo, parsley, lemon, salt and pepper.
