instructions In a nonstick skillet over medium heat, add the olive oil and garlic. After 1-2 minutes add the spinach and tomatoes. Add a pinch of salt and wilt the spinach. Pour the eggs into the skillet add the proscuitto and eggs. Stir gently to mix, and cook until eggs have set but are still runny in the center. Season with freshly cracked pepper, top with parmigiano-reggiano and transfer to oven for 3-5 minutes, being careful not to burn the eggs. Serve warm or room temperature with extra freshly grated parmesan and olive oil for garnish.