Place the broccoli
in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish
the vegetables in the cheese
, pressing to coat evenly.
Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust
forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain
on paper towels and season with salt.
Place the spinach in a large bowl. In a small bowl, whisk
together the lemon zest
, lemon juice
, extra-virgin olive oil
, salt, and pepper. Drizzle
with the vinaigrette
and toss to coat. Add the Parmesan coated vegetables. Toss and serve.