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Scrambled Eggs with Spinach & Parmesan

['2 large eggs', 'Kosher salt', 'Freshly ground black pepper', '1 teaspoon olive oil', '3 cups baby spinach', '1-2 tablespoons grated Parmesan', 'Crushed red pepper flakes']

Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

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