Scrambled eggs with spinach
2 servings
10 minutes
Scrambled eggs with spinach is a simple yet refined dish popular in European cuisine. Its roots lie in Mediterranean gastronomy, where fresh vegetables and herbs play a key role. Tender, airy eggs cooked with young greens provide a harmonious flavor: the creamy texture is complemented by the slight bitterness of spinach, while the tangy parmesan adds depth. The mild heat of red pepper makes the dish more expressive. Perfect for breakfast or a light dinner, it is nutritious without being heavy. The aromatic, rich taste awakens the appetite and energizes for the whole day.
1
Crack the eggs into a bowl, whisk until smooth, season with salt and freshly ground black pepper, and set aside.
- Chicken egg: 4 pieces
- Freshly ground black pepper: to taste
- Coarse sea salt: to taste
2
Heat olive oil in a small non-stick skillet over medium heat and sauté spinach for a couple of minutes, shaking the pan occasionally.
- Olive oil: 1.5 teaspoon
- Baby spinach: 200 g
3
When the spinach leaves lose all their volume, pour them with the egg mixture and cook, stirring, for another minute or two, just until the egg barely sets. Immediately remove from heat, stir in grated Parmesan, sprinkle with crushed red pepper flakes, and serve.
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 40 g
- Red pepper flakes: to taste