Scrambled Eggs with Spinach & Parmesan

Ingredients

• 3 cups baby spinach 
• 1 serving pepper black freshly ground
• 2 large eggs 
• 1 serving kosher salt 
• 1 teaspoon olive oil 
• 1 tablespoons parmesan grated
• 1 serving pepper red crushed

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside.
2. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat.
3. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute.
4. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan.
5. Sprinkle with crushed red pepper flakes.