Name: Scrambled Eggs with Spinach & Parmesan
Yield: 1 serving
Ingredients: 2 large eggs; Kosher salt; Freshly ground black pepper; 1 teaspoon olive oil; 3 cups baby spinach; 1-2 tablespoons grated Parmesan; Crushed red pepper flakes

Image may contain Plant Food Pizza Vegetable Dish Meal and Produce

Photo by Christina Holmes

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Recipe information

Yield
1 serving

Ingredients

2 large eggs

Kosher salt

Freshly ground black pepper

1 teaspoon olive oil

3 cups baby spinach

1-2 tablespoons grated Parmesan

Crushed red pepper flakes

Preparation

Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.