Spinach and Sun-Dried Tomato Scramble Ingredients 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 Directions 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
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