Upgrade your everyday eggs with these Spinach Scrambled Eggs! Spinach and parmesan are folded into fluffy scrambled eggs to elevate this perfect for breakfast or brunch.
In a medium bowl, whisk the eggs with the parmesan, salt and pepper, until frothy. Set aside.
Heat the butter in a large nonstick skillet over medium heat. Once melted, add the shallot and cook for 2-3 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
Add the spinach and cook until wilted, about 2 minutes.
Pour the eggs into the skillet and cook, undisturbed, until the edges are set, 30 seconds to 1 minute. Use a spatula to fold the eggs, until cooked to your liking. If desired, sprinkled with red pepper flakes. Enjoy!
Notes
Leftover scrambled eggs can be stored in an airtight container in the fridge for 3 to 4 days. To reheat, cover the bowl loosely with plastic and microwave in 15-second intervals, fluffing with a fork in between.