Spinach and Sun-Dried Tomato ScrambleFrom Nicole Perry, POPSUGAR Food
Scrambled Eggs With Spinach and Bell Peppers
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
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.