Salami and Spinach Scramble on Toast
8-12 Slices Martin’s Whole Wheat Potato Bread, toasted
1/8 Cup Canola Oil
1 Large Onion, thinly sliced
10 Ounces Genoa Salami, cut into 1/4-inch-thick strips
4 Cups Baby Arugula or Spinach
1 Dozen Large Eggs, lightly beaten
Salt and Freshly Ground Pepper, to taste
Heat canola oil in a large nonstick skillet.
Add sliced onion to pan and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
Add salami strips to pan and cook until lightly browned, about 2 minutes.
Add arugula (or spinach) and cook until just wilted, about 1 minute.
Add eggs and cook, stirring gently, until eggs are softly set, about 2 minutes.
Transfer the mixture to plates and serve with toasted Martin’s Whole Wheat Potato Bread.
Recipe adapted from: https://www.foodandwine.com/recipes/salami-and-egg-mishmash.