Scrambled Eggs with Cheese & Sautéed Spinach

4 large eggs

1/4 cup milk (or cream, for creamier eggs)

1 tbsp butter (or olive oil)

2 cups fresh spinach, roughly chopped

1/2 cup shredded cheese (cheddar, mozzarella, or feta work well)

1 clove garlic, minced (optional, for flavor)

Salt & black pepper, to taste

Instructions:

Prep the eggs:

In a bowl, whisk together eggs, milk, salt, and pepper until well combined. Set aside.

Sauté the spinach:

Heat half the butter (or olive oil) in a nonstick skillet over medium heat.

Add garlic and cook for 30 seconds until fragrant (optional).

Add spinach and sauté until just wilted (1–2 minutes). Transfer spinach to a plate.

Cook the eggs:

Reduce heat to low. Add remaining butter to the skillet.

Pour in the egg mixture and cook slowly, stirring gently with a spatula. Push eggs from the edges toward the center for soft curds.

Add cheese:

When eggs are about 70% cooked (still a little runny), sprinkle in cheese. Stir gently until melted and eggs are creamy.

Combine:

Fold sautéed spinach back into the scrambled eggs. Cook another 30 seconds until everything is warm and just set.

Serve:

Plate immediately (scrambled eggs keep cooking if left in the pan). Garnish with extra cheese or fresh herbs if you like.