Spinach and Eggs Scramble

Ingredients

• 2 tablespoons olive oil
• ½ medium onion sliced and separated into rings
• 4 large eggs
• ½ teaspoon salt, plus a pinch for the onions
• Freshly ground black pepper to taste
• ¼ teaspoon red pepper flakes
• 2 tablespoons grated Parmesan (1 oz)
• 2 cups fresh baby spinach leaves (2 oz)

Steps

1. Heat a very large (12-14 inch) nonstick skillet over medium-high heat for about 2 minutes. Add the olive oil.

2. Add the onion slices. Sprinkle them with a pinch of Kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.

3. While the onion is cooking, in a medium bowl, whisk together the eggs, ½ teaspoon of Kosher salt, a pinch of black pepper, and 2 tablespoons of Parmesan. Set aside.

4. When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute. Don't overcook the spinach at this point.

5. Reduce the heat to medium, and pour the egg mixture into the skillet. Push the eggs back and forth with a rubber spatula, until set to your liking.

Notes