Ovos Mexidos com Espinafres (Scrambled Eggs with Spinach)

Ingredients

• 4 large Eggs
• 2 cups Spinach
• 1 tbsp Olive Oil
• 2 tbsp Milk
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1In a medium bowl, add the 4 large Eggs, 2 tablespoons of Milk, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Whisk everything together until the yolks and whites are fully combined and the mixture is a uniform pale yellow.
2. 2Place a 10-inch non-stick skillet on the stovetop and set the heat to medium, which is approximately 350°F (175°C). Add the 1 tablespoon of Olive Oil to the skillet and let it heat up for about 30 seconds until it shimmers slightly.
3. 3Add the 2 cups of Spinach to the hot skillet. Cook the spinach, stirring it gently with a spatula, for 1 to 2 minutes, or until it becomes noticeably wilted and shrinks in volume.
4. 4Pour the whisked egg mixture from the bowl directly over the wilted spinach in the skillet. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
5. 5Using your spatula, gently push the cooked egg from the edges towards the center of the skillet, tilting the pan to allow the uncooked egg to flow underneath. Continue this process, stirring occasionally, for 3 to 5 minutes, or until the eggs are mostly set but still look slightly moist and glossy. Do not overcook.
6. 6Remove the skillet from the heat immediately. Serve the Ovos Mexidos com Espinafres right away.

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