Christina Holmes
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Recipe information
Yield
1 Servings
Ingredients
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
Need to make a substitution?
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.
Nutrition Per Serving
Calories (kcal) 270 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 440 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 910