1. The Whisk: Crack your eggs into a medium bowl. Add the milk, a generous pinch of sea salt, and a crack of black pepper. Whisk with a fork just until the yolks and whites are fully integrated. Do not over-beat; you are not looking for foam, just consistency.
2. The Greens: Heat the olive oil in a non-stick pan over medium heat. Toss in your minced garlic for about 30 seconds—just until the aroma hits the air—then add the spinach. Toss quickly with tongs. The moment the spinach wilts and turns a vibrant, deep emerald green, remove it from the pan immediately. Drain any excess liquid so your eggs don't get watery.
3. The Slow Cook: Wipe the pan with a paper towel. Lower your heat to medium-low. Add the butter and let it foam gently. Once it smells nutty and the bubbles subside, pour in your eggs.
4. The Fold: This is where the magic happens. Use a heat-resistant rubber spatula to push the eggs from the edges toward the center. Work slowly. You are looking for large, soft curds. If the pan seems too hot, lift it off the flame for a few seconds.
5. The Finish: When the eggs look about 80% set—still slightly glossy and "wet"—fold in your sautéed spinach. The residual heat will finish the cooking process on the plate. Serve immediately.

Let’s be simple: scrambled eggs are at their absolute best the second they leave the pan. That said, life is busy. If you need to plan ahead, I recommend "prepping the components" rather than the finished dish. Wash and dry your spinach, mince your garlic, and keep your egg mixture whisked in a sealed container in the fridge for up to 24 hours.

If you absolutely must store leftovers, keep them in an airtight container for no more than 24 hours. When reheating, do not use the microwave if you can avoid it, as it creates hot spots and rubbery edges. Instead, place them in a small non-stick pan over very low heat with a tiny dab of butter, stirring constantly for about 60 seconds.