Creamy Spinach and Feta Scrambled Eggs

• 8 large eggs
• 2 cups fresh baby spinach
• 1/4 cup crumbled feta cheese
• 1 tbsp extra virgin olive oil

• 2 tbsp whole milk
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 clove garlic, minced

1. Whisk eggs, milk, salt, and pepper in a bowl until just combined.

2. Heat oil in a non-stick pan over medium heat. Sauté garlic for 30 seconds.

3. Toss in the spinach. Stir until just wilted.

4. Pour in the egg mixture. Stir gently with a silicone spatula.

5. Fold in feta during the final 30 seconds of cooking.

Stewart's Secret: Take the pan off the heat while the eggs still look slightly wet. They will finish cooking on the plate from their own residual heat, ensuring they stay silky, not rubbery.