Spinach Feta Scramble

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 8 large eggs into a mixing bowl.

   2.Add 2 tbsp milk and a pinch of salt.

   3.Whisk vigorously until uniform and slightly frothy, about 30 seconds.
2. 2
   prep · ~2 min

   Prep the spinach and feta.

   Roughly chop the fresh spinach leaves. Crumble the feta cheese into small chunks and set aside.

3. 3
   saute · ~3 min

   Wilt the spinach.

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

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

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

   TIPDon't overcook the spinach at this stage — it will continue cooking when added to the eggs.
4. 4
   saute · ~4 min

   Scramble the eggs gently.

   1.Melt the remaining 1 tbsp butter in the same skillet over medium-low heat.

   2.Pour in the whisked eggs and let them sit undisturbed for 20 seconds until the edges just begin to set.

   3.Using a silicone spatula, gently push the eggs from the edges toward the center in soft folds.

   4.Continue folding every few seconds until the eggs are mostly set but still slightly runny, about 2-3 minutes total.

   TIPLow heat and patience are the secrets to soft, creamy scrambled eggs. High heat makes them rubbery.
5. 5
   mix · ~1 min

   Fold in the spinach and feta.

   1.When eggs are nearly set, sprinkle the wilted spinach and crumbled feta over the top.

   2.Gently fold everything together and cook for 30 more seconds until the feta barely softens.

   3.Remove from heat immediately — the residual heat will finish cooking the eggs.

   TIPTake the pan off the heat when the eggs still look slightly wet. Carryover cooking will finish them perfectly.
6. 6
   garnish · ~1 min

   Season and serve.

   Crack fresh black pepper over the scramble. Divide among plates and serve immediately while hot and creamy.

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