Scrambled Eggs with Spinach

Scrambled Eggs

  • 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)
  1. In a large bowl, whisk together eggs, milk, 1 tsp kosher salt, and 1/4 tsp pepper.
  2. Pour into the pan and cook, stirring occasionally to desired texture. About 4 to 5 minutes.
  3. Fold in herbs, spinach and scallions.