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Scrambled Eggs with Red Peppers and Spinach


3 eggs

pinch of salt

pinch of black pepper

½ red bell pepper

1 teaspoon EVOO


1.      Crack eggs into bowl; add salt, pepper and beat with a fork until thoroughly combined.

2.     Heat ½ teaspoon oil in nonstick skillet under medium heat until shimmering and never smoking.  Add red pepper and continue to cook until slightly browned, about 3 minutes.  Add spinach and continue to cook until spinach is slightly wilted, about 1 minute.  Spread pepper and spinach mixture on a plate; set aside.

3.     Wipe skillet with paper towel, add the other ½ teaspoon of oil and set heat over medium heat.  When oil is shimmering, pour in eggs.  With a rubber spatula, stir eggs constantly, scraping along the bottom of the skillet and around the sides.  Lift and fold the curds as they form.  Cook eggs until large curds form and eggs are still moist, about 90 seconds to 2 min.  Off heat, gently fold spinach and peppers into eggs and fold until evenly distributed.  Place eggs on a plate and enjoy immediately.