Ingredients:

  • 2 large eggs (100g)
  • 1 tbsp unsalted butter (14g)
  • 1 tbsp whole milk (15ml)
  • 1 pinch salt (0.5g)
  • 2 tbsp shredded mild cheddar (15g)
  • 1 tbsp finely minced steamed spinach (5g)

Instructions:

  1. Crack the eggs into a mixing bowl, add the milk and a pinch of salt, and whisk vigorously for 30 seconds until the mixture is uniform in color and slightly frothy.
  2. Place a non-stick skillet over medium-low heat and melt the butter until bubbling slightly, but not browned.
  3. Pour in the egg mixture and let it sit undisturbed for about 20 seconds until the edges just begin to set.
  4. Using a silicone spatula, gently push the eggs from the edges toward the center to create large, soft folds.
  5. Continue folding slowly; if adding cheese, fold it in during the last 30 seconds of cooking.
  6. Remove from heat when eggs look wet and glossy but no longer liquid, and immediately slide onto a plate to stop the cooking process.