Spinach and Egg Scramble

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 4 large eggs into a mixing bowl.

   2.Add 1 tablespoon milk, ¼ teaspoon salt, and a pinch of black pepper.

   3.Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds.
2. 2
   saute · ~3 min

   Sauté the spinach.

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

   2.Add the minced garlic clove and cook until fragrant, about 30 seconds.

   3.Add the chopped spinach and toss with tongs until just wilted, about 1 to 2 minutes.

   TIPDon't overcook the spinach — it only needs to wilt. It will lose its bright green color if cooked too long.
3. 3
   saute · ~3 min

   Scramble the eggs with the spinach.

   1.Spread the wilted spinach evenly across the skillet.

   2.Pour the whisked eggs over the spinach.

   3.Let the eggs set undisturbed for 20 seconds, then gently push the curds from the edges toward the center with a spatula.

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

   TIPLow and slow heat is the secret to creamy scrambled eggs. Remove the pan from heat a few seconds before they look fully done — residual heat will finish the cooking.

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