Scrambled Eggs with Spinach & Parmesan

I just love scrambled egg, often thought of for breakfast but equally a good lunch, tea or supper snack. Eggs are so versatile and by adding some spinach and parmesan cheese WOW it’s a knock out !  Well I think so anyway.

For one serving

Whisk 2 large eggs in a small bowl.
Season with salt and black pepper and set aside.
Heat small knob of butter (or 1 teaspoon olive oil) in a medium non-stick frying pan (skillet) over medium heat.
Add 3 cups baby spinach and cook, tossing, until wilted, takes about 1 minute.
Add the eggs and cook, you need to stir occasionally, until just set, again about 1 minute.
Stir in 1-2 tablespoons grated Parmesan.
If wanted why not sprinkle with crushed red pepper flakes.

Hint: If you pull the eggs off the heat when they still look a little loose, the carryover cooking will do the rest.

Serve with a nice cup of tea - or freshly made coffee

Smells and tastes great.

All the best Jan

Recipe idea from bon appetit site here