Spinach and Eggs Scramble

Adapted from https://healthyrecipesblogs.com/spinach-scramble/

Servings: 2

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

It's best to use bagged pre-washed spinach in this recipe. For the best texture, you want the leaves to be completely dry, and the pre-washed product ensures that they are.