Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons olive oil
  • 1/2 medium onion (sliced and separated into rings)
  • 1/2 teaspoon Diamond Crystal kosher salt (plus a pinch for the onions)
  • 1/4 teaspoon black pepper (divided)
  • 4 large eggs
  • 2 tablespoons grated Parmesan ((1 oz))
  • 2 cups fresh baby spinach leaves ((2 oz))
  • 1/4 teaspoon red pepper flakes

Instruction

  • Heat a very large (12-14 inch) nonstick skillet over medium-high heat for about 2 minutes. Add the olive oil. 
  • Add the onion slices. Sprinkle them with a pinch of Kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium. 
  • While the onion is cooking, in a medium bowl, whisk together the eggs, 1/2 teaspoon of Kosher salt, a pinch of black pepper, and 2 tablespoons of Parmesan. Set aside. 
  • When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute. Don't overcook the spinach at this point.
  • Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking. Sprinkle with red pepper flakes. Serve immediately.