For a quick skillet meal, wilt spinach first and then cook the eggs gently in the same pan. Cheese goes on when the eggs are nearly set, so it melts without making the eggs dry.
Ingredients
- 2 cups fresh spinach, or more if preferred
- 4 large eggs
- 1/2 cup shredded cheese, such as cheddar, mozzarella, or another favorite
- 1/4 cup milk (optional, for fluffier eggs)
- 1 tablespoon olive oil or butter
- 1/4 teaspoon salt, adjusted to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or red pepper flakes (optional)
- Fresh herbs such as parsley or chives (optional, for garnish)
From skillet to plate
- Wash and thoroughly dry the spinach.
- Place a medium skillet over medium heat. Add the olive oil or butter and let it heat for about 1 minute.
- Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted.
- Whisk the eggs with the salt, black pepper, and milk if using. Pour them over the spinach. Let the eggs begin to set for a few seconds, then lower the heat and gently stir or fold them around the spinach.
- When the eggs are mostly set but still slightly runny, scatter the cheese over the top. Cover the skillet for 1–2 minutes, until the cheese melts and the egg mixture reaches 160°F (71°C) in the center.
- Remove from the heat. Add paprika or red pepper flakes if desired, finish with fresh herbs, and serve hot. Toast or fresh fruit can be offered alongside.
