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Scrambled Eggs with Spinach
- 1 1/2 Tbsp unsalted butter
- 10 eggs
- 2 Tbsp milk
- Kosher salt and freshly ground pepper
- 1 cup chopped spinach
- 1/2 cup chopped mixed fresh herbs (parsley and tarragon and scallions)
- In a large bowl, whisk together eggs, milk, 1 tsp kosher salt, and 1/4 tsp pepper.
- Pour into the pan and cook, stirring occasionally to desired texture. About 4 to 5 minutes.
- Fold in herbs, spinach and scallions.