Ingredients
Scale
- 3 large pasture-raised eggs
- 1 tablespoon grass-fed butter
- 1/2 cup fresh organic baby spinach
- 2 tablespoons crumbled feta cheese
- 1/2 medium avocado, sliced
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
- Optional: Fresh chives for garnish
Instructions
- Crack the three large eggs into a small mixing bowl. Use a fork or a whisk to beat the eggs vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. Season the mixture with half of your salt and pepper. Whisking well at this stage ensures a more uniform texture and fluffier result once they hit the pan.
- Place a non-stick skillet over medium-low heat and add the tablespoon of grass-fed butter. Once the butter has melted and begins to bubble slightly, add the fresh baby spinach to the pan. Sauté the spinach for about 60 seconds, or just until it begins to wilt and turn a vibrant green. Move the spinach around constantly to prevent it from sticking or burning.
- Pour the whisked egg mixture directly over the sautéed spinach in the skillet. Let the eggs sit undisturbed for about 20 seconds to allow the bottom to set. Using a heat-resistant spatula, gently push the cooked edges toward the center, allowing the raw egg to flow to the outer edges. Continue this gentle folding motion for about 2 to 3 minutes until the eggs are mostly set but still look slightly moist.
- Sprinkle the crumbled feta cheese over the eggs while they are still in the pan. Turn off the heat and let the residual warmth melt the cheese slightly. Give the mixture one final gentle toss to distribute the feta evenly throughout the scramble. The cheese adds a salty, tangy depth that complements the earthy spinach perfectly.
- Slide the scrambled eggs onto a warm plate. Arrange the sliced avocado next to the eggs. Sprinkle the remaining salt, pepper, and optional fresh chives over the avocado and eggs. Serve immediately while the dish is hot and the avocado is fresh.
- Cook Time: 12 minutes