1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/4 cup milk (optional, for fluffier eggs)
1 tablespoon olive oil or butter
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon paprika or red pepper flakes (optional, for some heat)
Fresh herbs (optional, for garnish: parsley, chives, etc.)
Instructions:
Prep the spinach:
Wash and dry the spinach leaves thoroughly.
Heat the skillet:
Place a medium-sized skillet over medium heat. Add olive oil or butter and allow it to heat up for about a minute.
Sauté the spinach:
Add the spinach to the skillet and cook for about 2-3 minutes until wilted. Stir occasionally to cook it evenly.
Prepare the eggs:
In a small bowl, whisk the eggs with a pinch of salt, pepper, and milk (if using).
Cook the eggs:
Pour the whisked eggs over the spinach in the skillet. Let it sit for a few seconds to start setting, then gently stir or fold the eggs around the spinach to scramble. Lower the heat to avoid overcooking.
Add cheese:
When the eggs are mostly set but still slightly runny, sprinkle the shredded cheese over the top. Cover the skillet and let the cheese melt for about 1-2 minutes.
Season and garnish:
Once the cheese is melted, remove from heat. Add paprika or red pepper flakes for some spice, if desired. Garnish with fresh herbs if you like.
Serve:
Serve hot directly from the skillet or plate the dish. Pair it with toast or fresh fruit for a complete meal.
vano