New Roots Organics
Organic Recipes > Brunch > Scrambled Eggs with Spinach and Parmesan

Scrambled Eggs with Spinach and Parmesan (Serves 1)
courtesy of Bon Appetit

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

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

  1. 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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