🧂 Ingredients

• 4 large eggs
• 1 tbsp milk
• salt
• freshly ground black pepper
• 1 tsp olive oil
• 1 cup baby spinach
• ½ cup cherry tomatoes
• parsley
• chives
• grated cheese
• chili flakes

📖 Instructions

Serves: 2
Prep Time: 5 minutes
Cook Time: 5–7 minutes
Total Time: ~10–12 minutes
Level: Very Easy

🥚 Beat the Eggs
In a bowl, whisk together the eggs, milk (if using), a pinch of salt, and pepper until fully combined and slightly frothy.

🔥 Sauté the Veggies
Heat olive oil or butter in a nonstick skillet over medium heat.
Add the cherry tomatoes and sauté for 1–2 minutes until they begin to soften and release a little juice.
Add the spinach and cook for another minute until wilted.

🍳 Scramble the Eggs
Reduce heat to medium-low.
Pour the eggs into the pan with the veggies.
Let them sit for a few seconds, then gently stir with a spatula, pushing from the edges toward the center.
Continue to cook, stirring occasionally, until eggs are just set but still soft and slightly glossy.

🌿 Serve
Plate immediately and garnish with fresh herbs (parsley, chives), cheese, or a sprinkle of chili flakes if you like a kick.
Serve with toast, avocado, or a side salad for a complete meal.