May 7th, 2014

Scrambled Eggs with Spinach and Parmesan

Scrambled Eggs with Spinach and Parmesan

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.


scrambled egg with spinach and parmesan


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


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


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.




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One Response to “Scrambled Eggs with Spinach and Parmesan”

  1. We made this over the weekend and it was so good – my kids even liked it! Thanks what a great idea.


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