Scrambled Eggs with Spinach & Parmesan

It may be a bit late in the day for a scrambled egg recipe, but if you're anywhere near the Midwest, you're in need of some good, hot comfort food. The snow is coming down here.

I, for one, have cancelled all of my plans for today and am holed up in my apartment, watching the snow pile up on the cars lining the road. It's relentless! Mother nature is laughing at us. 

So, I'm laughing back by filling my kitchen with hot, delicious food (I currently have banana-nut muffins baking in the oven). Eggs are the classic, go-to comfort foods; they're so easy! You can put pretty much anything in them and the result will be favorable. Well, maybe I shouldn't make such a bold statement. Someone might challenge me with a nasty omelet rendition. Either way, this concoction was too sumptuous to let it sit alone in my head. It must be shared. 

Scrambled Eggs with Spinach & Parmesan
Adapted from bon appetit magazine

2 large eggs
1-2 cups of spinach
Olive oil
2 good pinches of grated Parmesan cheese (about 1/4 cup)
Salt and pepper
Crushed red pepper flakes

Whisk eggs together in a small bowl and season with salt and pepper; set aside. Heat a glug of olive oil in a medium skillet over medium heat. Add spinach and stir to coat them in the oil. Toss until they are wilted, about 1 minute.
Add eggs and cook; stirring until just set. Stir in the Parmesan cheese and sprinkle with red pepper flakes.

1 serving

Stay warm!