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Total Time: 0min
Recipe By: Dani Lamae
Spinach & Sun-Dried Tomato Scramble
Ingredients
- 2 large eggs
- Scant 1/8 teaspoon kosher salt
- 1/2 tablespoon extra-virgin olive oil
- A pinch of red pepper flakes
- Packed 1/2 cup baby spinach
- 1 sun-dried tomato half, finely chopped
- 1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper's worth)
- 1 tablespoon grated parmesan cheese, plus more for garnish
- Freshly cracked black pepper, to taste
- Chopped fresh parsley, for garnish, optional
- Toast, for serving, optional
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Directions
- Beat together the eggs and salt in a small mixing bowl until homogenous and frothy.
- Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.
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