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Bon Appétit

Scrambled Eggs with Spinach & Parmesan

By Meghan Sutherland

4.7

(34)

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

  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.

TagsEggSpinachLeafy GreensVegetableParmesanCheeseDairyMainBreakfastBrunchGluten FreeNut FreeVegetarianKetoQuickEasyOne-Pot Meals5 Ingredients or Fewer30 Minutes or LessSauteBon Appétit

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