Speedy Scrambled Eggs with Spinach & Feta

Prep the Ingredients

1. In a medium bowl, crack the eggs. Season with a small pinch of salt and some freshly cracked black pepper. Whisk vigorously with a fork until fully combined and slightly frothy.
2. Lightly rinse the baby spinach and pat it dry with a clean paper towel.

Cook the Spinach

1. Place a non-stick skillet over medium heat and melt half of the butter.
2. Add the baby spinach to the skillet. Cook for 1 to 2 minutes, stirring constantly, just until the leaves are wilted. Remove the spinach from the skillet and set it aside on a plate.

Scramble the Eggs

1. Wipe the skillet clean with a paper towel and return it to medium-low heat. Melt the remaining butter.
2. Pour in the whisked eggs. Let them sit undisturbed for about 10 seconds until the edges start to set slightly.
3. Using a silicone spatula, gently push the eggs from the edges to the center, creating soft curds.
4. When the eggs are about halfway cooked (still quite wet), gently fold in the wilted spinach and crumbled feta cheese.
5. Continue to cook, folding gently, for another 30 to 60 seconds. Remove from the heat while the eggs still look slightly glossy and wet; they will finish cooking from the residual heat of the pan.

Plate and Serve

1. Slide the scrambled eggs onto a warm plate.
2. Finish with an extra grind of black pepper and serve immediately.