Scrambled Eggs with Cheese & Sautéed Spinach

Ingredients

4 large eggs
2–3 tbsp milk or cream (optional, for creaminess)
Salt and pepper, to taste
1 tbsp butter or oil

½ cup shredded cheddar OR ¼ cup crumbled feta OR ¼ cup shredded mozzarella OR a few slices of soft goat cheese

2 cups fresh spinach (about 2 large handfuls)
1 tsp olive oil or butter
1 clove garlic, minced (optional)
Salt and pepper, to taste

Optional Add-ins:
Chopped cherry tomatoes
Green onions or chives
Red pepper flakes
A sprinkle of nutmeg (classic with spinach)

Directions

Crack the eggs into a bowl.

Add milk or cream if using, and season with salt and pepper.

Whisk until the yolks and whites are fully combined and slightly frothy.

Heat oil or butter in a non-stick skillet over medium heat.

Add garlic (if using), cook for 30 seconds.

Add spinach and a pinch of salt.

Sauté until wilted, about 1–2 minutes. Remove from the pan and set aside.

In the same skillet, add a little more butter if needed.

Pour in the egg mixture over medium-low heat.

Let sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.

Cook low and slow, stirring occasionally, until just set but still soft and creamy.

When the eggs are mostly cooked but still slightly runny, sprinkle in the cheese.

Stir to incorporate and melt the cheese into the eggs. Remove from heat when eggs are just set.

Fold in or serve over sautéed spinach.

Garnish with cracked black pepper, herbs, or extra cheese if desired.