Ingredients

• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon olive oil
• 3 cups baby spinach
• 1-2 tablespoons grated Parmesan
• Crushed red pepper flakes

Instructions

1. Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.