Breakfast

POTATO AND PROSCIUTTO SCRAMBLE is for Breakfast.

POTATO AND PROSCIUTTO SCRAMBLE takes 10 minutes to prepare.

POTATO AND PROSCIUTTO SCRAMBLE takes 15 minutes to cook.

POTATO AND PROSCIUTTO SCRAMBLE makes 4 servings.

The ingredients for POTATO AND PROSCIUTTO SCRAMBLE are:

2 Tbsp. olive oil
1 russet (baking) potato, peeled and finely diced
3 oz. prosciutto, thinly sliced
8 eggs, beaten
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste

Here is how you make POTATO AND PROSCIUTTO SCRAMBLE:

In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the olive oil over medium to medium-high heat. Add the potatoes and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes. Add the prosciutto and cook it with the potatoes, stirring occasionally, until the potatoes start to get crispy, about 5 minutes.Reduce the heat to medium to medium-low, add the beaten eggs and fold them with a rubber spatula, clearing the sides and bottom until they are just firm, 2 - 3 minutes. Smooth the top with the spatula, remove them from the heat, and serve them immediately. Flavor Booster: Serve it with hot pepper sauce, such as Tabasco. Tip: You might find it easier to use kitchen shears to chop the prosciutto right into the pan.Number of Servings: 4Recipe submitted by SparkPeople user EMCAZIER.

The nutritional information for POTATO AND PROSCIUTTO SCRAMBLE is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 332.7

• Total Fat: 20.9 g
• Cholesterol: 440.0 mg
• Sodium: 824.4 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 2.0 g
• Protein: 18.5 g