Egg Scramble with Feta and Spinach

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 4 large eggs into a mixing bowl.

   2.Add salt and black pepper.

   3.Whisk vigorously until yolks and whites are fully combined and slightly frothy (30 sec).

   TIPWhisk well to incorporate air — this gives a lighter, fluffier scramble.
2. 2
   saute · ~2 min

   Wilt the spinach.

   1.Melt butter in a non-stick skillet over medium heat until it foams.

   2.Add the chopped spinach and sauté until just wilted (1-2 min).

   3.Spread spinach evenly across the skillet.
3. 3
   saute · ~3 min

   Scramble the eggs gently.

   1.Pour the whisked eggs over the spinach in the skillet.

   2.Let the eggs set undisturbed for 20 seconds until edges begin to firm.

   3.Using a rubber spatula, push eggs from the edges toward the center in slow, sweeping motions.

   4.Continue folding gently until eggs are mostly set but still glossy and moist (2-3 min).

   TIPLow, gentle heat and constant movement are the secrets to soft, creamy eggs. Don't rush it.
4. 4
   mix · ~1 min

   Fold in the feta.

   Remove the skillet from heat. Sprinkle crumbled feta over the eggs and fold gently just until the cheese begins to soften. Residual heat will finish cooking the eggs.

   TIPTaking the pan off heat before adding feta prevents the cheese from melting completely — you want creamy pockets, not a uniform sauce.
5. 5
   serve

   Garnish with fresh chives and serve immediately.

   Transfer to plates, scatter chopped chives on top, and serve right away with toast or fresh fruit.

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