Spinach and Sun-Dried Tomato Scramble
From Nicole Perry, POPSUGAR Food
Ingredients
- 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
Directions
- 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.
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- North American
- Yield
- Serves 1
- Total Time
- 4 minutes, 59 seconds