Spinach and Egg with Parmesan

By GratefulSea

Tip: remove from heat while the eggs are still loose, since they will continue to cook for a bit.

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

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 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.