Before cooking, make sure to prep everything. Slice the onion into rings and wash the spinach thoroughly. Set these ingredients aside. Crack the eggs into a bowl and whisk them until you see a homogenous mixture.

In a medium-sized non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions first.

Sauté them for about 3 to 4 minutes until they turn golden brown. A pinch of salt will enhance their sweetness and flavor.

Once the onions are softened and slightly caramelized, carefully add the spinach to the skillet. Cook for 2 to 3 minutes or until the leaves wilt down.

Stir occasionally to combine the onions and spinach evenly. The vivid green of the spinach will begin to shine through, making the dish feel more vibrant.

Next, pour the whisked eggs into the skillet over the onion and spinach mixture. Let them sit for a few moments to allow the bottom to set slightly. This will create fluffy curds.

As the eggs begin to set, gently stir with a spatula. Start at the edges and make your way into the center, folding the mixture as you go. This technique will create soft, fluffy eggs. Be sure not to overcook them; you want them to remain slightly moist.

At this point, sprinkle in the red pepper flakes, black pepper, and parmesan cheese. Continue to stir gently until the cheese melts and the edges of the eggs look slightly firm.

Once your spinach scrambled eggs are beautifully cooked, transfer them to a plate. Serve immediately while hot. Optionally, you can garnish with additional parmesan or a sprinkle of fresh herbs.