Ingredients
- 4 large eggs
- 1 tablespoon Parmesan cheese grated
- 1 tablespoon butter unsalted
- 1 small shallot minced
- 1 clove garlic minced
- 2 cups fresh baby spinach leaves
- pinch red pepper flakes
- pinch sea salt and black pepper
Instructions
- In a medium-sized bowl, whisk the eggs together with the grated Parmesan cheese. Season and set aside.
- Melt the butter In a nonstick skillet over medium heat. Add the shallots. Cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds.
- Add the spinach to the skillet. Cook for 2 minutes, until it wilts.
- Pour the prepared mixture into the skillet. Let sit until the edges begin to set. Using a spatula, gently fold the eggs until they reach the preferred level of doneness.
- Transfer to a plate. Garnish with a sprinkle of red pepper flakes, plus salt and pepper to taste.
