Name: Spinach and eggs scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons of olive oil; ½ medium onion, sliced and separated into rings; ½ teaspoon of Diamond Crystal kosher salt, include a little extra for the onions; ¼ teaspoon of black pepper, divided; 4 large eggs; 2 tablespoons of grated Parmesan (1 oz); 2 cups of fresh baby spinach leaves (about 2 oz); ¼ teaspoon of red pepper flakes

Ingredients

Units Scale

2 tablespoons of olive oil
1/2 medium onion, sliced and separated into rings
1/2 teaspoon of Diamond Crystal kosher salt, include a little extra for the onions
1/4 teaspoon of black pepper, divided
4 large eggs
2 tablespoons of grated Parmesan (1 oz)
2 cups of fresh baby spinach leaves (about 2 oz)
1/4 teaspoon of red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

For 2 minutes over medium-high heat, heat a very big (12-14 inch) nonstick skillet. Pour in the olive oil.
Put in the sliced onions. Using a bit of Kosher salt and a pinch of black pepper, season the onion slices. Cook, making sure to stir periodically, for about 5 minutes, or until golden. Reduce the heat to a medium setting.
In a medium bowl, whisk together the eggs, ½ teaspoon of Kosher salt, a pinch of black pepper, and 2 tablespoons of Parmesan cheese while the onion is frying. Set this aside.
Add the spinach leaves to the skillet when the onions are golden brown. Cook, stirring constantly, for about 1 minute, or until the spinach begins to wilt.
Fill the skillet with the egg mixture. Cook them over medium heat, ensure to move them around with a rubber spatula until they are set to your preference. Red pepper flakes can also be added as a finishing touch. Serve right away and enjoy.