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Epicurious

Scrambled Eggs with Spinach & Parmesan

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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