Ingredients
8largeeggs
1/3cupwhole milk ,or milk of choice
fine sea salt
black pepper,freshly ground
1Tbsp.unsalted butter
3cupsbaby spinach,roughly chopped
4ozgoat cheese,crumbled about 1 cup
1/2cupgreen onion,chopped, mostly green parts
1/3cuptomatoes,oil-packed sun-dried , rinsed and roughly chopped
flaky sea salt ,for sprinkling on top, toasted whole-grain bread
Preparation
Crack the eggs into a large bowl. Add the milk, salt, and black pepper. Whisk until the mixture is thoroughly combined and pure yellow.
Warm a medium skillet over medium heat. Add the butter and let it melt.
Add the spinach and cook for about 1 to 2 minutes, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green.
Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet for about 3 to 5 minutes or until the eggs are clumpy but still slightly wet.
Remove the skillet from the heat. Add the goat cheese, green onion, and sun-dried tomatoes and gently stir to combine. Divide the mixture into bowls.
Sprinkle lightly with optional flaky sea salt, and serve with toast if desired. Serve promptly.
