Scrambled Eggs With Spinach & Parmesan
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
64
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside
2
Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat
3
Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute
4
Add eggs; cook, stirring occasionally, until just set, about 1 minute
5
Stir in 1-2 tablespoons grated Parmesan
6
Sprinkle with crushed red pepper flakes
7
Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside
8
Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat
9
Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute
10
Add eggs; cook, stirring occasionally, until just set, about 1 minute
11
Stir in 1-2 tablespoons grated Parmesan
12
Sprinkle with crushed red pepper flakes