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Categories:Viewed: 89 - Published at: 3 years ago
Ingredients
- 1/4 cup canola oil
- 1 large onion, thinly sliced
- 10 ounces thickly sliced Genoa salami, cut into 1/4-inch-thick strips (2 cups)
- 4 cups torn watercress or baby arugula
- 1 dozen large eggs, lightly beaten
- Salt and freshly ground pepper
- Rye toast, for serving
Method
- Heat the canola oil in a large nonstick skillet.
- Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes.
- Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes.
- Add the watercress and cook until just wilted, about 1 minute.
- Add the eggs, season with salt and pepper and cook, stirring gently, until the eggs are softly set, about 2 minutes longer.
- Transfer the mishmash to plates and serve right away with rye toast.
