Soft Scrambled Eggs with Wilted Greens

Ingredients

• 6 Eggs (large)
• 4 Egg whites
• 1 tbsp Extra-virgin olive oil
• 4 cups Baby spinach
• 2 Scallions (green onions), sliced
• 1 clove Garlic, minced
• 2 tbsp Parmesan cheese, grated
• ¼ tsp Kosher salt
• ½ tsp Black pepper
• 4 slices Whole grain bread, toasted
• 1 Avocado, sliced (optional)

Method

1. Beat the eggs and whites with salt until the color is completely uniform — streaky eggs cook unevenly.
2. Wilt the spinach with the garlic in the oil over medium, 2 minutes, until the water has cooked off. Scrape it onto the toast.
3. Wipe the pan, set it over low heat — genuinely low — and add the eggs. Stir constantly with a rubber spatula, pushing curds from the edge to the center.
4. After 3-4 minutes they will start to set into small soft curds. Pull the pan off the heat while they still look slightly underdone; carryover finishes them.
5. Fold in parmesan and scallions. Pile onto the greens and toast with black pepper and avocado.

Notes

✨ The restaurant touch

Low heat and constant motion. That is the entire difference between diner eggs and restaurant eggs.

🧒 For the kids

Cook a kid's portion a minute longer and skip the greens under theirs — put the spinach on the side where they can ignore it, which is how they eventually try it.

🌿 From the garden

Spring spinach and chives.

🥡 Leftovers

None. Scrambled eggs do not keep and everybody knows it.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.