Cheesy Scramble with Spinach

1. 1
   prep

   Crack and whisk the eggs.

   1.Crack 4 eggs into a medium mixing bowl.

   2.Add a pinch of salt and a pinch of black pepper.

   3.Whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds.

   TIPWhisk well to incorporate air for fluffier scrambled eggs.
2. 2
   saute · ~2 min

   Wilt the spinach.

   1.Melt 1 teaspoon butter in a nonstick skillet over medium heat.

   2.Add the chopped spinach and sauté until just wilted, about 1-2 minutes.

   3.Transfer wilted spinach to a small plate and set aside. Wipe the skillet clean.

   TIPDon't overcook the spinach — it should be bright green and just softened.
3. 3
   saute · ~3 min

   Scramble the eggs gently.

   1.Return the skillet to medium-low heat and add the remaining 1 teaspoon butter.

   2.Once the butter melts and foams, pour in the whisked eggs.

   3.Let the eggs set for about 20 seconds, then gently push the edges toward the center with a silicone spatula.

   4.Continue folding and pushing, cooking for 2-3 minutes until the eggs are softly set but still slightly wet.

   TIPKeep the heat low to medium-low — high heat makes scrambled eggs rubbery and dry.
4. 4
   mix · ~1 min

   Fold in the spinach and cheese.

   1.When the eggs are nearly done, sprinkle the shredded cheddar evenly over the top.

   2.Add the wilted spinach back to the skillet.

   3.Gently fold everything together until the cheese melts and the spinach is evenly distributed, about 30 seconds.

   TIPRemove from heat just before the eggs look fully cooked — residual heat will finish them.
5. 5
   serve

   Serve immediately.

   Slide the cheesy scramble onto plates and serve right away while warm, creamy, and soft.

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