Sautéed Spinach with Chopped Egg

Ingredients

• 30 ounce baby spinach fresh divided
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon pepper red divided crushed
• 3 large eggs 
• 1 cup onion divided chopped
• 0.8 teaspoon salt 
• 1 teaspoon vegetable oil divided

Equipment

• frying pan
• sauce pan
• dutch oven
• colander

Directions

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs, and bring just to a boil.
2. Remove from heat. Cover and let stand 15 minutes.
3. Drain and rinse with cold running water until cool.
4. Remove shells.
5. Cut 2 eggs in half lengthwise, and remove and discard the yolks. Coarsely chop egg whites and remaining egg.
6. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat.
7. Add 1/2 cup onion, and saut 5 minutes or until browned.
8. Add 1/2 teaspoon red pepper; saut 30 seconds.
9. Add half of spinach; saut 3 minutes or until wilted.
10. Remove from pan. Repeat procedure with the remaining oil, onion, red pepper, and spinach.
11. Place the spinach mixture in a colander, and drain well. Return spinach mixture to pan; stir in salt and black pepper. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring constantly.
12. Sprinkle with the chopped egg.