Who says a great breakfast requires a lot of fuss?  These scrambled eggs are so healthy and so delicious – yet they only take minutes to prepare.

Just scramble your eggs and throw in some baby spinach and Parmesan.  Top it off with a little crushed red pepper or fresh diced tomatoes.  This simple meal is great for breakfast, lunch or dinner.  I love it when something so good is so easy!

Scrambled Eggs with Spinach and Parmesan

Ingredients

2 large eggs
sea salt and fresh ground black pepper to taste
1 teaspoon olive oil
3 cups baby spinach
2 tablespoons grated Parmesan
garnish with crushed red pepper flakes or diced tomatoes

Directions

Whisk eggs in a small bowl; season with salt and pepper and set aside.  Heat olive oil in a medium nonstick skillet over medium heat.  Add the baby spinach and cook, tossing until wilted, about 1 minute.  Add eggs; cook, stirring occasionally, until just set, about 1 minute (don’t overcook).  Stir in Parmesan.

Serve over a toasted English muffin or whole grain bread.  Garnish with additional Parmesan, crush red pepper flakes, or fresh diced tomatoes.  Makes one serving.