Three-Egg Scramble with Cheddar and Spinach

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Crack 3 large eggs into a mixing bowl. Add a pinch of salt and a pinch of freshly ground black pepper. Whisk vigorously for 30 seconds until the yolks and whites are fully combined and the mixture is slightly frothy.

   TIPWhisk until uniform pale yellow — streaks of white mean under-mixed eggs that will cook unevenly.
2. 2
   saute · ~1 min

   Wilt the spinach.

   Melt the butter in a non-stick skillet over medium heat. Once the butter stops foaming, add the chopped spinach and sauté for about 1 minute until just wilted and bright green.

   TIPDon't overcook the spinach here — it will continue cooking once the eggs are added.
3. 3
   saute · ~3 min

   Scramble the eggs low and slow.

   Reduce the heat to medium-low. Pour the whisked eggs over the wilted spinach. Using a silicone spatula, gently push the eggs from the edges toward the center in slow, sweeping motions. Continue folding until the eggs are mostly set but still slightly glossy and wet, about 2 to 3 minutes.

   TIPKeep the heat low — high heat makes scrambled eggs rubbery and watery. Patience gives you custardy, soft curds.
4. 4
   mix · ~1 min

   Fold in the cheddar and finish.

   Remove the skillet from the heat. Sprinkle the grated cheddar cheese over the eggs and fold gently until the cheese melts into creamy ribbons. The residual heat will finish cooking the eggs to perfection.

   TIPTaking the pan off heat before adding cheese prevents overcooking the eggs and keeps the scramble soft and creamy.
5. 5
   serve

   Serve immediately.

   Transfer the scramble to a warm plate and enjoy right away while the eggs are soft and the cheese is melty.

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