Name: Spinach and Feta Breakfast Scramble
Total time: 15 min
Ingredients: 5 large eggs; Salt and pepper; 1 tablespoon unsalted butter; 2 ounces (2 cups) baby spinach , chopped; 1 ounce feta cheese , crumbled (1/4 cup)

Why This Recipe Works

Breakfast scrambles are less fussy than omelets—no folding, rolling, or fancy French technique—but they still require a proper method so you don’t end up with runny or tough eggs. We use dual heat to produce soft, fluffy curds: Medium-high heat creates steam to puff up the curds, followed by low heat to ensure that the eggs don’t overcook and to warm the add-ins through. The spinach needs a jump-start—otherwise it doesn’t incorporate easily into the eggs—so we cook the spinach first to wilt it and then sprinkle in briny feta cheese for a classic Greek pairing.

Before You Begin

It is important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners when it’s time to adjust the heat.

Instructions

Beat eggs, 1/4 teaspoon salt, and 1/8 teaspoon pepper with fork in bowl until eggs are thoroughly combined and mixture is pure yellow; do not overbeat.

Melt butter in 10-inch nonstick skillet over medium-high heat, swirling to coat pan. Add spinach and cook until wilted, about 1 minute. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1 1/2 to 2 1/2 minutes.

Reduce heat to low and add feta. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt and pepper to taste. Serve immediately.