Creamy Egg and Spinach One-Pot Skillet

1Heat olive oil (1 tablespoon) in a medium non-stick skillet over medium heat.

2Add the finely chopped shallot (1 small) and sauté for 2 minutes until translucent and fragrant.

3Add the minced garlic (1 clove) and cook for an additional 30 seconds, stirring constantly to avoid burning.

4Add the chopped fresh spinach (1 cup) to the skillet and cook, stirring frequently, until just wilted, about 2 minutes.

5In a medium bowl, whisk together the eggs (4 large), heavy cream (2 tablespoons), grated Parmesan cheese (¼ cup), salt, black pepper, and red pepper flakes if using, until well combined and slightly frothy.

6Reduce the heat to low and pour the egg mixture evenly over the spinach in the skillet.

7Allow the eggs (4 large) to cook gently without stirring for about 3 minutes, until the edges start to set.

8Using a spatula, gently stir the eggs (4 large) from the edges toward the center, creating soft curds while allowing uncooked egg to flow underneath.

9Continue cooking and gently stirring occasionally until the eggs (4 large) are creamy and just set, about 2-3 more minutes. Avoid overcooking to maintain creaminess.

10Remove the skillet from heat and let the eggs (4 large) rest for 1 minute before serving.

11Serve warm, garnished with extra Parmesan or fresh herbs if desired.