Omelette Salad
- Prep Time: 25 mins
- Serves: 4
Ingredients
- 4 Farm Pride eggs
- 8 cups fresh baby spinach
- 1 cup chopped tomatoes
- 2 tablespoons olive oil, divided
- 1-1/2 cups chopped fully cooked ham
- 1 small onion, chopped
- 1 small green capsicum, chopped
- Salt and pepper to taste
Method
- Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green capsicum; sauté until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
- In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.
