Skillet Garden Eggs With Fontina
1 tablespoon olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
1/2 small zucchini, finely chopped
1/2cup halved cherry or grape tomatoes
Salt and ground pepper
1/2 cup grated fontina cheese
In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and sauté until the onion is tender, about 5 minutes. Add the chard and zucchini and cook for another 5 to 6 minutes, 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, 3 to 4 minutes.
Sprinkle the cheese over the vegetables and eggs. Cover and cook for another minute. Use a spatula to transfer half the vegetables and 2 eggs onto each plate. Makes 2 servings.
Per serving: 380 calories, 220 calories from fat (58 percent of total calories), 25 g fat (9 g saturated, 0 trans fats), 400 mg cholesterol, 11 g carbohydrate, 2 g fiber, 7 g sugar, 25 g protein, 820 mg sodium.