Denver Omelet Salad

• 8 cups fresh baby spinach
• 1 cup chopped tomatoes
• 2 tablespoons olive oil, divided
• 1-1/2 cups chopped fully cooked ham
• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 large eggs
• Salt and pepper to taste

1. Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.
2. In same skillet, heat remaining olive oil over medium heat. Break eggs, one at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.

baby spinach, tomatoes, olive oil, fully cooked ham, onion, green pepper, eggs, salt

Taken from www.tasteofhome.com/recipes/denver-omelet-salad/ (may not work)