Spinach Scrambled Eggs

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   1.Crack 4 eggs into a medium mixing bowl.

   2.Add milk, salt, and black pepper.

   3.Whisk until yolks and whites are fully combined and mixture is pale yellow.
2. 2
   saute · ~2 min

   Wilt the spinach.

   Melt butter in a non-stick skillet over medium heat. Add chopped spinach and sauté until just wilted, about 1-2 minutes. Spread it evenly across the pan.

   TIPDon't overcook the spinach — it will continue to cook when the eggs are added.
3. 3
   saute · ~3 min

   Pour in the eggs and scramble gently.

   1.Pour the whisked eggs over the wilted spinach.

   2.Let eggs set around the edges for 30 seconds without stirring.

   3.Gently push the eggs from the edges toward the center with a spatula.

   4.Continue folding until eggs are soft, creamy, and just set, about 2-3 minutes.

   TIPRemove from heat when the eggs still look slightly wet — carryover heat will finish cooking them.
4. 4
   serve

   Serve immediately.

   Slide the scrambled eggs onto warm plates. Add an extra crack of black pepper on top if you like.

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