Ingredients
Scale
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 tablespoon butter or olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: A dash of milk or cream for creamier eggs
Instructions
- Prepare the spinach: Wash and chop the spinach into bite-sized pieces.
- Heat the pan: Place a non-stick skillet or frying pan over medium heat and add the butter or olive oil. Let it melt and coat the bottom of the pan.
- Sauté the spinach: Add the chopped spinach to the pan and cook for about 2-3 minutes, or until wilted. Stir occasionally to ensure even cooking.
- Beat the eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. For creamier eggs, you can add a splash of milk or cream.
- Cook the eggs: Pour the beaten eggs into the pan with the spinach. Let them sit for a few moments before gently stirring with a spatula.
- Add cheese: When the eggs are nearly cooked but still a bit runny, sprinkle the shredded cheese over the eggs. Stir gently to melt the cheese and combine with the eggs.
- Finish cooking: Continue cooking for another minute or two, stirring occasionally, until the eggs are fully cooked but still soft and creamy.
- Serve: Remove from heat and serve immediately. Add extra salt and pepper to taste, if desired.