Spinach and Egg Scramble

Name: Spinach and Egg Scramble
Prep time: 3 min
Cook time: 8 min
Yield: 2 servings
Ingredients: Butter — 1 tbsp; Eggs — 4 large; Milk — 1 tbsp; Olive Oil — 1 tsp; Salt — ½ tsp; Spinach — 3 cups, fresh

Wilted spinach and fluffy scrambled eggs. Protein-packed and done in 8 minutes.

vegetarian gluten-free quick

🔥 Calories per serving: 240

🍽️ Serves: 2

⏱️ Prep: 3 min

🍳 Cook: 8 min

Ingredients

Butter	1 tbsp
Eggs	4 large
Milk	1 tbsp
Olive Oil	1 tsp
Salt	½ tsp
Spinach	3 cups, fresh

Instructions

Crack eggs into a bowl, add a splash of milk, and whisk until combined. Season with salt and pepper.
Heat olive oil in a non-stick skillet over medium heat.
Add spinach and a pinch of salt. Toss with tongs and cook 1–2 minutes until wilted. It will look like a lot before it cooks down — that's normal.
Push spinach to the edges of the pan. Add butter to the center.
Pour in eggs. Let sit 20 seconds, then gently fold with a spatula, incorporating the spinach as you go.
Cook slowly — soft curds form better over lower heat. Remove from heat when still slightly glossy.
Serve immediately. The residual heat will finish them.