Soft Scrambled Eggs with Sautéed Spinach

Quick Summary

This dish balances protein-rich eggs with fiber-heavy greens for a steady-energy breakfast. Ready in under 15 minutes, it is the ideal way to fuel your morning.

Ingredients

Method

1. 1. Whisk eggs, milk, salt, and pepper in a bowl until uniform.
2. 2. Heat olive oil in a non-stick pan over medium. Sauté spinach and garlic until wilted, about 2 minutes. Remove and set aside.
3. 3. Wipe the pan clean. Melt butter over low-medium heat.
4. 4. Pour in eggs. Using a rubber spatula, push the eggs gently from the edges to the center.
5. 5. Fold in the spinach when eggs are nearly set. Serve immediately while soft.

Nutrition Snapshot

Frequently Asked Questions

Can I make this dairy-free?

Yes, substitute the butter with olive oil and omit the milk or use an unsweetened almond milk.

What is the secret to fluffy eggs?

Low heat and constant, gentle movement are essential to prevent rubbery curds.

How long can I store leftovers?

These are best eaten fresh. I do not recommend storing scrambled eggs for later.