•Quite filling and a healthy breakfast option, spinach and scrambled eggs is a very nutritious breakfast.
•This scramble may not look like much, but it is delicious.
Quite filling and a healthy breakfast option, spinach and scrambled eggs are a very nutritious breakfast.
This scramble may not look like much, but it is delicious.
- 2 tablespoons olive oil
- ½ medium onion, sliced and separated into rings
- ½ teaspoon salt a pinch for the onions
- ¼ teaspoon black pepper
- 4 large eggs
- 2 tablespoons grated Parmesan
- 2 cups fresh baby spinach leaves
- ¼ teaspoon red pepper flakes
Heat a very large (12-14 inch) nonstick skillet over medium-for heat, about 2 minutes. Add the olive oil.
Add the onion slices. Sprinkle them with a pinch of salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
While the onion is cooking, in a medium bowl, whisk together the eggs, ½ teaspoon salt, a pinch of black pepper, and 2 tablespoons Parmesan. Set aside.
When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute.
Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking.
Sprinkle with red pepper and serve with a cup of hot tea or coffee.