I call this Weekday Florentine . . . and it's a healthy & delicious way to start your day!
I make this for breakfast, lunch, and dinner, any day . . . especially when I need a quick, healthy meal. I'm learning that some of my favorite recipes are the most simplest ones, and this is one of them.
It takes all of five minutes to prepare, and you probably have all the ingredients in your refrigerator already. It offers a ton of greens (three cups!), and all that eggy protein means you won't be searching for mid-morning or late afternoon munchies.
The Parmesan provides the right amount of salty creaminess . . . and the red pepper flakes give it the perfect kick. Yum! I'm off to make one for lunch . . . enjoy!
Whisk 2 large eggs in a small bowl; season with salt and pepper and set aside.
Heat 1 teaspoon olive oil in a medium non-stick 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.
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Stir in 2 Tablespoons grated Parmesan.
Sprinkle with crushed red pepper flakes.
You can also customize . . .
Stir in a small spoonful of pesto in the last moments or cooking, or
a dollop of sour cream just before serving lends a nice creaminess and tang.
Oh, and for those of you who are looking to make a simple and delicious dinner for your husbands/families . . . toast an open face baguette and spread butter or pesto on the warm bread . . . and then top with this egg dish.
My favorite is drizzling the bread with olive oil, sprinkling with salt & pepper,
and then toasting until golden, add Florentine and enjoy. It is so good!
for another egg dish . . .
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