Ingredients
Egg Mixture
- 3 large eggs
- 1 tablespoon milk or water
- Salt, to taste
- Black pepper, to taste
Vegetables and Cheese
- 1 cup fresh spinach, chopped
- ¼ cup shredded cheese (cheddar, mozzarella, or feta)
Cooking Fat
- 1 tablespoon butter or olive oil
Instructions
- Prepare the egg mixture: Crack the eggs into a bowl, add the milk, salt, and black pepper, then whisk them together until the mixture is well combined and slightly frothy for a light texture.
- Heat the fat: Place a nonstick skillet over medium heat and add the butter or olive oil, allowing it to melt or heat up evenly.
- Sauté the spinach: Add the chopped fresh spinach to the skillet and sauté for 30 to 60 seconds, just until the spinach is wilted but still vibrant green.
- Cook the eggs slowly: Reduce the skillet heat to medium-low and pour in the egg mixture over the spinach. Stir gently with a spatula, cooking the eggs slowly to achieve a soft, creamy texture as they begin to set.
- Add cheese and finish: Once the eggs are softly set but still moist, remove the skillet from heat and fold in the shredded cheese. Allow the residual heat to melt the cheese gently without overcooking the eggs.
- Serve immediately: Transfer the scrambled eggs to a plate and enjoy them while hot for the best flavor and texture.
Notes
- Cook eggs on low heat and stir slowly for the creamiest texture.
- Add cheese at the end of cooking to prevent it from overcooking and becoming rubbery.
- This dish pairs wonderfully with toast, sliced avocado, or roasted potatoes for a hearty breakfast.
- Using baby spinach will give the eggs a milder, less earthy flavor if preferred.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
