Scrambled Eggs with Spinach & Parmesan Recipe

Scrambled Eggs with Spinach & Parmesan Recipe

  • 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
  1. 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.
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