I'm a big proponent of eating a real sit-down breakfast each and every day, Monday through Friday included. If you're thinking "good for her, not for me!", hear me out: I'm not cooking up anything fussy or time-consuming. It's more about the act of sitting down to something satisfying while enjoying a few minutes to myself before the day really begins.
Many days it's a smoothie or a bowl of oatmeal. When I'm craving something savory, it's typically this simple Mediterranean scramble or a mushroom and goat cheese version.
All in all it takes about five minutes to make, and five to 10 minutes to eat, and is well worth getting up 15 minutes earlier for.
2 large eggs
Scant 1/8 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
A pinch of red pepper flakes
Packed 1/2 cup baby spinach
1 sun-dried tomato half, finely chopped
1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper's worth)
1 tablespoon grated parmesan cheese, plus more for garnish
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish, optional
Toast, for serving, optional
- Beat together the eggs and salt in a small mixing bowl until homogenous and frothy.
- Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.
- Eggs, Breakfast/Brunch
- Serves 1
- Cook Time
- 5 minutes