How to make spinach and egg breakfast scramble?

Bright, protein-packed scramble in minutes

Whisk eggs with a splash of milk or water and a pinch of salt and pepper. Heat a nonstick pan over medium heat and add a bit of oil or butter. Sauté chopped spinach with a little onion or scallion until wilted. Pour eggs over the greens and allow to set slightly at the edges before stirring gently.

Cook to soft curds, folding spinach into the eggs until just set. Finish with fresh herbs, grated cheese, and a squeeze of lemon juice for brightness.

Quick pointers:

• Use baby spinach for fast wilting.
• For extra protein, add cooked diced ham, smoked salmon, or crumbled feta.
• Serve on toast, wrapped in a tortilla, or over roasted potatoes.

This approach keeps the scramble moist and flavorful without overcooking the greens.