Spinach and Feta Loaded Scramble

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Crack 4 eggs into a mixing bowl. Add a pinch of salt and black pepper. Whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy, about 30 seconds.

2. 2
   saute · ~5 min

   Sauté the onion and garlic.

   1.Melt butter in a non-stick skillet over medium-low heat.

   2.Add chopped onion and cook until soft and translucent (3-4 min).

   3.Add minced garlic and sauté until fragrant (30 sec).

   TIPKeep the heat medium-low — garlic burns quickly and turns bitter.
3. 3
   saute · ~2 min

   Wilt the spinach.

   Add the chopped spinach to the skillet. Stir gently for 1-2 minutes until the leaves are just wilted and bright green. Spread the spinach mixture evenly across the pan.

4. 4
   saute · ~3 min

   Cook the eggs low and slow.

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

   2.Let the eggs set around the edges for 20 seconds.

   3.Gently push the set curds from the edges toward the center with a silicone spatula.

   4.Continue folding and stirring every few seconds until soft, custardy curds form (2-3 min).

   TIPPull the pan off the heat when the eggs are still slightly wet — carryover heat finishes them. Overcooking makes them dry.
5. 5
   mix · ~1 min

   Fold in the feta cheese.

   Remove the skillet from heat. Sprinkle the crumbled feta over the eggs and gently fold once or twice to distribute. Let the residual warmth soften the cheese without fully melting it.

6. 6
   serve

   Serve immediately on warm plates.

   Divide the scramble between two plates. Finish with an extra crack of black pepper if desired. Serve with toasted bread or fresh fruit on the side.

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