Scrambled Eggs with Spinach & Parmesan

egg breakfast brunch quick & easy high fiber parmesan spinach bon appétit quick and healthy sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Meghan Sutherland

1 serving

Source

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

Method

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.