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Salami and Spinach Scramble on Toast

15 Mins


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

Serves: 4-6


Step 1

Heat canola oil in a large nonstick skillet.

Step 2

Add sliced onion to pan and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

Step 3

Add salami strips to pan and cook until lightly browned, about 2 minutes.

Step 4

Add arugula (or spinach) and cook until just wilted, about 1 minute.

Step 5

Add eggs and cook, stirring gently, until eggs are softly set, about 2 minutes.

Step 6

Transfer the mixture to plates and serve with toasted Martin’s Whole Wheat Potato Bread.