No it’s not crazy, it’s real and it’s delicious. Fabio sneaks veggies into a classic breakfast for kids of any age.
- Chef’s trick to hide the greens. If you blend it right, spinach’s creamy texture is something kids will love.
- Easy egg cooking secrets: Scramble the eggs on a low heat, continuously stirring them. Keep things moving in order to prevent the ingredients from separating, sinking to the bottom of the pan and scorching.
- Season eggs at the end, once they're set. Seasoning with salt too soon breaks down the proteins and makes them watery.
Recipe by Fabio Viviani
Yield: 2 servings
½ tbsp. extra virgin olive oil
3 slices prosciutto, chopped
½ cup frozen baby spinach, thawed completely and squeezed dry of water
2 tbsp. milk
8 leaves fresh basil, torn
4 large eggs
½ cup grated Parmesan cheese
kosher salt and freshly ground black pepper
Heat oil in a medium non-stick skillet over low heat.
Cook chopped prosciutto until crispy, about 5 minutes.
Remove prosciutto chips to a paper towel-lined plate to drain of excess oil, reserving the pan drippings.
Meanwhile, in a food processor, puree spinach and milk.
Add basil leaves and eggs.
Process again until fully incorporated, scraping down the sides of the bowl with a rubber spatula as necessary.
Over medium-low heat, reheat the prosciutto pan with drippings.
Add egg mixture and stir constantly, to prevent sticking.
Add Parmesan to eggs as they cook.
Remove the eggs from the pan when they are just about fully cooked: the residual heat will finish the cooking process and ensure you have soft and fluffy eggs.
Season with salt and pepper, then spoon the eggs into two serving bowls.
Top with crispy prosciutto and finish with grated Parmesan cheese and a drizzle of olive oil.