Scrambled Eggs with Spinach & Parmesan

By LRay

Scrambled Eggs with Spinach & Parmesan
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

1 serving

Recipe by Meghan Sutherland

Photograph by Christina Holmes

February 2013

Ingredients

• 2 Large Eggs
• Kosher Salt
• Freshly Ground Black Pepper
• Olive Oil
• 3 Cups Baby Spinach
• 1-2 Tablespoons Grated Parmesan
• Red Pepper Flakes
• See Options Below

Details

Servings 1
Adapted from bonappetit.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.

Hot Sauce Add a few dabs at the end for a little kick.

Salsa Finally, a way to use up what's left in that almost-empty jar.

Pesto Stir in a small spoonful in the last moments of cooking.

Sour Cream A dollop just before serving lends nice creaminess and tang.