Salami and Eggs Protein Breakfast

Ingredients

• 1/4 cup canola oil
• 1 large onion, thinly sliced
• 250 grams thickly sliced Pick 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

Directions

1. 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.
2. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes.
3. Add the watercress and cook until just wilted, about 1 minute.
4. Add the eggs, season with salt and pepper and cook, stirring gently, until the eggs are softly set, about 2 minutes longer.
5. Serve over toasted rye bread and enjoy!