Life Simplified: Scrambled Eggs with Spinach and Parmesan

PUBLISHED ON: 10.05.2013
My life mantra is “Keep it simple”…..I have repeated this so often to myself, and to others that I almost believe it is possible.  My daily life, I am my own worst enemy.  I always seem to have a “to do” list a mile long, and only feel productive if I am checking off my list, while adding to it.
When I feed people, I have learned that simple is best. It is not about fancy food, complicated and expensive ingredients, and overtime in the kitchen-  it is about sitting down and sharing a meal with my family and friends.  I rarely complicate it, it is not my style.  Now, if I could feel that comfort level with my daily life, it would rock. Cooking in a simplistic way reminds me that it is possible to make it happen in daily living.  I realize it is probably one of the reasons why I enjoy cooking and feeding people so very much.

 

 Eggs should not be relegated to weekend cooking only. There are so many healthy and simple ways to  enjoy the “Incredible, edible egg
Scrambled Eggs With Spinach and Parmesan
Serves 1
Recipe from Bon Appetit
 
Pull the eggs off the heat when they still look a little loose: carryover cooking will do the rest.
Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside.  Heat 1 tsp. 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 Tbsp. grated Parmesan.  Sprinkle with crushed red pepper flakes.
 

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