I don't think I've ever followed a recipe for scrambled eggs before.
Before now that is, this one was in Bon Appetit a while ago and it just struck a cord with me on its simplicity.
We almost always have spinach hanging around, so I thought this is a great way to get a little extra vitamins in your breakfast. A little cheese and some spice from red pepper flakes makes it totally yummy.
NOTE: Pull the eggs off the heat when they still look a little
loose, a little underdone. As they sit, the carryover cooking will do the rest. You want them soft, and not dry and hard.
Serves 2
Serves 2
Ingredients
4 large eggs
Kosher salt and
freshly ground black pepper
2 teaspoon olive
oil
5 cups baby
spinach
1/2 cup freshly
grated Parmesan
Crushed red pepper
flakes
Whisk eggs in a
small bowl; season with salt and pepper and set aside. Heat oil in a medium
nonstick (or cast iron) 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.
I like to use my microplaner for grating hard cheese like Parmesan. It makes the most delightful fluffy pile of cheese.
I jammed as much spinach as would fit in my cast iron pan. Seems like about 5 cups, but I'm not sure.
I stirred everything together for about 1-2 minutes, and served at once with a sprinkling of a little more cheese.
I like to use my microplaner for grating hard cheese like Parmesan. It makes the most delightful fluffy pile of cheese.
I jammed as much spinach as would fit in my cast iron pan. Seems like about 5 cups, but I'm not sure.
I stirred everything together for about 1-2 minutes, and served at once with a sprinkling of a little more cheese.
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