Scrambled Eggs with Spinach & Parmesan

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

INGREDIENTS (1 serving)

  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon olive oil
  • 3 cups baby spinach
  • 1–2 tablespoons grated Parmesan
  • Crushed red pepper flakes

PREPARATION

Whisk eggs in a small bowl; season with salt and pepper and set aside. Heat oil in a medium nonstick skillet over medium. Add spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in Parmesan. Sprinkle with red pepper flakes.

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