Spinach and Cheese Scrambled Eggs

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack 8 large eggs into a medium mixing bowl.

   2.Add 2 tablespoons milk and 0.25 teaspoon salt.

   3.Whisk vigorously until the mixture is uniform and slightly frothy, about 30 seconds.

   TIPWhisking well now means you won't need to over-stir in the pan — the air gives the scramble a lighter texture.
2. 2
   saute · ~2 min

   Wilt the spinach.

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

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

   3.Spread the wilted spinach evenly across the skillet.

   TIPAvoid overcooking the spinach — it should stay bright green and just lose its raw shape.
3. 3
   saute · ~3 min

   Scramble the eggs gently.

   1.Reduce heat to medium-low.

   2.Pour the whisked eggs over the wilted spinach in the skillet.

   3.Let the eggs set for 20 seconds without stirring.

   4.Using a silicone spatula, gently push the eggs from the edges toward the center.

   5.Continue this gentle pushing motion until the eggs are mostly set but still glossy, about 2-3 minutes.

   TIPLow heat and patience are key — high heat makes eggs rubbery. The eggs will continue cooking from residual heat after you remove the pan.
4. 4
   mix · ~1 min

   Fold in the cheese.

   1.Remove the skillet from heat immediately when eggs are still slightly wet.

   2.Sprinkle the shredded cheddar cheese over the top.

   3.Fold gently to distribute the cheese and let the residual heat melt it, about 30 seconds.

   TIPTaking the pan off heat before the eggs are fully set is the secret to creamy, soft scrambled eggs.
5. 5
   garnish

   Season with black pepper and serve immediately.

   Crack fresh black pepper over the scramble. Divide among plates and serve right away while warm and creamy.

   TIPScrambled eggs wait for no one — serve them the moment they're done for the best texture.

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