Prosciutto, spinach and snap peas

Babiche Martens

The versatile egg is another handy ingredient for an Italian meal. An omelette filled with rocket and gruyere would have to be my favourite stand-by, ready in five minutes. Or you could whisk eggs with some parmesan, add hot pasta and a few extra flavours and a meal is ready in no time. In Italy prosciutto is not usually cooked, but here it adds a subtle, light flavour. If you want to crisp some in the pan for garnish, just be careful not to burn it.

Ingredients

1 Tbsp	Oil
6 slices	Prosciutto, chopped
2 cloves	Garlic
½ cup	Snap peas, sliced thinly
4	Eggs
1 cup	Parmesan cheese, grated (Main)
60 g	Baby spinach
¼ cup	Fresh parsley, chopped
1	Lemon, freshly zested, to sprinkle

Directions

1. Heat oil in pan. Add prosciutto, garlic and peas. Cook until prosciutto is starting to brown.
2. Whisk eggs with half the parmesan and season well with salt and pepper.
3. When pasta is just cooked, drain and put back in pot. Add prosciutto, eggs, spinach and parsley. Stir on the heat briefly until spinach is starting to wilt, but don't curdle eggs. Remove from heat.
4. Serve immediately, topped with remaining parmesan and a sprinkling of lemon zest.