Salami-and-Egg Mishmash

• 1/4 c. canola oil
• 1 large onion
• 10 oz. thickly sliced Genoa salami
• 4 c. torn watercress or baby arugula
• 12 large eggs
• salt
• Freshly ground pepper
• Rye toast

1. Heat the canola oil in a large nonstick skillet.
2. Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes.
3. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes.
4. Add the watercress and cook until just wilted, about 1 minute.
5. Add the eggs, season with salt and pepper, and cook, stirring gently, until the eggs are softly set, about 2 minutes longer.
6. Transfer the mishmash to plates and serve right away with rye toast.
7. Looking for more breakfast recipes?
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canola oil, onion, salami, torn watercress, eggs, salt, freshly ground pepper, rye toast

Taken from www.delish.com/recipefinder/salami-egg-mishmash-recipe-fw1111 (may not work)