2 large eggs
1/8 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
A pinch of red pepper flakes
1 scallion, thinly sliced
About 1/4 cup frozen artichoke hearts, thawed and chopped
1 loosely packed cup baby spinach
1 ounce goat cheese, crumbled
Chopped fresh parsley, for garnish, optional
Toast, for serving
- Beat together the eggs and salt in a small mixing bowl until homogeneous and frothy.
- Add the olive oil, red pepper flakes, and scallion to a medium nonstick skillet; cook over medium-high heat, stirring occasionally, until the scallion has softened, about 1-2 minutes. Add the chopped artichoke, and cook for 30 more seconds, stirring occasionally. Add the spinach, and cook, stirring occasionally, until wilted. Add the eggs and cook, stirring frequently for about 15-30 seconds or until the eggs look not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the goat cheese and parsley, stir to combine, and transfer to a plate. Serve with toast.