Ingredients
Units
Scale
Ingredients (Serves 2)
- 4 large eggs
- 2 tablespoons whole milk or cream (optional, for creamier eggs)
- 2 tablespoons olive oil or unsalted butter, divided
- 4 cups fresh spinach, washed and dried
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup grated Parmigiano-Reggiano or feta cheese for garnish
Instructions
Instructions
1. Sauté the Spinach
- Heat 1 tablespoon of olive oil or butter in a medium skillet over medium heat.
- Add the minced garlic (if using) and cook until fragrant, about 1 minute.
- Add the spinach and sauté for 2-3 minutes, stirring occasionally, until wilted. Season with a pinch of salt and pepper.
- Remove from the skillet and set aside.
2. Whisk the Eggs
- In a bowl, whisk together the eggs, milk or cream (if using), and a pinch of salt and pepper until smooth.
3. Cook the Scrambled Eggs
- Wipe the skillet clean and return it to medium-low heat. Add the remaining 1 tablespoon of olive oil or butter.
- Pour in the egg mixture. Let it sit undisturbed for about 10-15 seconds, then gently stir with a spatula, folding the eggs as they cook.
- Cook until the eggs are softly set and still slightly creamy, about 2-3 minutes. Remove from heat.
4. Combine and Serve
- Gently fold the sautéed spinach into the scrambled eggs or serve it on the side.
- Optional: Top with grated Parmigiano-Reggiano or crumbled feta cheese for added flavor.
