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
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.