For one serving
Whisk 2 large eggs in a small bowl.
Season with salt and black pepper and set aside.
Heat small knob of butter (or 1 teaspoon olive oil) in a medium non-stick frying pan (skillet) over medium heat.
Add 3 cups baby spinach and cook, tossing, until wilted, takes about 1 minute.
Add the eggs and cook, you need to stir occasionally, until just set, again about 1 minute.
Stir in 1-2 tablespoons grated Parmesan.
If wanted why not sprinkle with crushed red pepper flakes.
Hint: If you pull the eggs off the heat when they still look a little loose, the carryover cooking will do the rest.
Serve with a nice cup of tea - or freshly made coffee
Smells and tastes great.
All the best Jan
Recipe idea from bon appetit site here
7 comments:
I love spinach in my scrambled eggs and make it quite often, but have never thought to add the Parmesan cheese. I will have to try that.
This does look extremely quick and easy to do. The grated parmesan will give it a zing!
oh, YEAH -- GOTTA try this!!! :-) thanks, Jan!
Thanks to all for stopping by and commenting - it's appreciated.
It is so good we can share and pass around good hints and tips about good fresh food.
All the best Jan
Thanks, Jan, for this easy recipe. I know I will be trying it very soon. :)
I've been "off" scrambled eggs lately, however I'm tempted to try this combination. It looks good and sounds delicious. Thanks Jan for another great food idea :)
This easy recipe has proved a popular read, I have a feeling that the supermarkets may be seeing an increased trade in eggs and spinach!
Thank you all for taking the time to comment .... and enjoy the recipe.
All the best Jan
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