Spanish · Breakfast
Eggs with Chopped Cured Ham (Low-Chol)
Scrambled egg whites with one whole egg and lean serrano ham, cooked gently in olive oil with garlic and parsley. A Spanish tapas-style breakfast kept low in cholesterol, served with grilled tomato and crusty bread.
$3
6 minsPrep
6 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
210Calories
17.8gProtein
9.2gFat
15.1gCarbs
3.4gSugar
2.4gFiber
857mgSodium
68mgChol
2.8gSat Fat
397mgPotassium
68mgCalcium
2.3mgIron
0.9mcgVitamin B12
9.8mgVitamin C
low-carb
low-calorie
low-cholesterol
gluten-free-adaptable
low-chol
Instructions
1
Prep
Chop the prosciutto finely, mince the garlic, and whisk together the whole egg and two egg whites in a small bowl until just combined.
2
Sauté
Warm the olive oil in a nonstick skillet over medium heat, add the garlic and ham, cooking for 1 minute until garlic turns pale gold and ham edges crisp.
3
Scramble
Pour in the egg mixture and cook over medium-low heat, stirring gently, for 2 to 3 minutes until soft curds form.
4
Grill
Cook the halved tomato cut-side down over medium-high heat for 2 minutes until the surface blisters and softens.
5
Plate
Slide the eggs onto a plate, scatter with parsley, and serve alongside the grilled tomato and toasted sourdough.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/2 oz70g prosciutto (serrano-style cured ham)
- 22 eggs
- 44 egg whites (from 2 large eggs, about 60g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh parsley
- 22 small tomato
- 2 oz56g sourdough bread
