SKILLET GARDEN EGGS
WITH FONTINA
1 tbsp. olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
½ small zucchini, finely chopped
½ cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
½ cup grated fontina cheese
In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.
Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.
Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.
Makes 2 servings.
— Alison Ladman
Associated Press
