Crispy Green, Ham, and Egg Skillet

Ingredients

Estimated total cost: €10.76 · €2.69/serving

• 5 tablespoons of exquisite extra-virgin olive oil (EVOO) (swirled around the pan 5 times), plus a drizzle for finishingEst. price €0.45–€0.90
• 1/2 teaspoon of crushed red pepper flakes (adjust according to heat preference)Est. price €0.02–€0.05
• Coarse ground black pepper (enhance the aroma by grinding just before using)Est. price €0.03–€0.08
• Coarse salt (season generously while cooking for balanced flavors)Est. price €0.01–€0.03
• 6 cloves of garlic, finely minced (minimize bitterness by not overcooking)Est. price €0.30–€0.60
• 4 sizable eggs (use at room temperature for best results)Est. price €1.20–€2.00
• Freshly grated or freshly ground nutmeg (use sparingly for a subtle warmth)Est. price €0.05–€0.12
• 4 ample slices of prosciutto di Parma, delicatessen-cut with a touch of thickness (handle with care while separating)Est. price €3.00–€5.00
• 1 tin of flat anchovy fillets, containing 8 to 10 fillets, drained (optional, yet strongly recommended for depth of flavor)Est. price €2.50–€4.50
• 1 1/2 pounds of dandelion greens, meticulously trimmed and either halved or torn widthwise (blanch for a more tender texture)Est. price €3.00–€5.00

Steps

1. 1

   Begin by heating a spacious nonstick pan over medium heat. Pour in the 5 tablespoons of extra-virgin olive oil (EVOO) and cook the thinly sliced prosciutto until it turns crispy, which should take about 5 minutes. Using tongs, take out the cooked prosciutto from the skillet while keeping the oil in it. Allow the prosciutto to cool down before breaking it into small crumbled pieces. Keep them aside for later use.

2. 2

   Heat up a griddle or another large nonstick skillet over medium heat before starting the cooking process.

3. 3

   Begin by heating oil in a skillet, then add garlic, crushed red pepper, and anchovies. Allow the anchovies to melt into the oil for around 2 minutes while breaking them up using a wooden spoon. Once fully melted, the anchovies will develop a nutty flavor instead of tasting fishy. Next, introduce the greens to the skillet and let them wilt. Season with pepper and nutmeg according to your preference, as the anchovies should already provide sufficient saltiness.

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• Cultural note

  Prosciutto di Parma is a renowned Italian cured ham from the Parma region, known for its delicate flavor and quality. This dish combines Italian and Mediterranean influences with the use of anchovies and olive oil, showcasing a blend of flavors and culinary traditions.

• Seasonal note

  Dandelion greens are best enjoyed in the spring and fall when they are in season. Prosciutto di Parma is available year-round.

• Health note

  This dish is rich in protein and healthy fats from eggs and prosciutto di Parma. Dandelion greens provide fiber and vitamins A, C, and K, supporting immune function and bone health. However, the high cholesterol and saturated fat content may not be suitable for individuals with certain dietary restrictions.