Garlic Herb Scrambled Eggs with Spinach

Ingredients

• 6 large eggs, at room temperature
• 3 cups fresh baby spinach, roughly chopped
• 1/2 cup roasted garlic cloves, mashed into a paste
• 3 tablespoons unsalted butter, divided
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly cracked black pepper
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh flat-leaf parsley, finely chopped

Method

1. 1Whisk the eggs, salt, pepper, and mashed roasted garlic in a bowl until fully combined and slightly frothy; set aside.
2. 2Heat 1 tablespoon of butter in a non-stick skillet over medium-low heat until foamy and just beginning to brown.
3. 3Add the chopped spinach to the skillet and cook for 1 minute, stirring constantly until wilted and vibrant green.
4. 4Reduce heat to low and add the remaining 2 tablespoons of butter, swirling to coat the pan evenly.
5. 5Pour the egg mixture into the skillet and let it sit undisturbed for 10 seconds until the edges begin to set.
6. 6Gently push the cooked edges toward the center with a silicone spatula, tilting the pan to let uncooked egg flow into the gaps.
7. 7Continue this slow folding process for 2 to 3 minutes until the eggs are moist, large curds form, and no liquid remains.
8. 8Remove from heat immediately and fold in the chives and parsley before serving.

Nutrition per serving