Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 tablespoons butter, divided
- 8 small red potatoes
- Salt and pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 medium red onion, chopped
- 1 large ham steak, finely chopped
- 4 extra-large eggs
- 2 cups baby spinach leaves, chopped or 1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
- 10 leaves fresh basil, chopped or torn – a few rounded spoonfuls of prepared store bought pesto may be substituted
- 2 plum tomatoes, seeded and chopped
- 1/2 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
Description
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