Scrambled Eggs with Sautéed Whole Spinach

Instructions

1. 1
   Crack the eggs into a small bowl, add a pinch of salt and ground black pepper to taste, and whisk thoroughly with a fork until fully integrated.
2. 2
   Heat a non-stick skillet over medium heat and add the olive oil or butter to coat the surface.
3. 3
   If using minced onion, sauté it for about 2 minutes until translucent. If not, proceed directly to the spinach.
4. 4
   Toss the whole, dry spinach leaves into the hot skillet. Cook, stirring constantly, for just 1-2 minutes until they shrink down and turn a glossy, deep green color while avoiding losing too much moisture.
5. 5
   Pour the whisked eggs directly over the sautéed spinach leaves in the skillet.
6. 6
   Let the eggs sit for a few seconds to set slightly on the bottom, then lift and fold gently with a spatula into medium-sized, firm curds.
7. 7
   Cook for an additional 3-4 minutes, stirring occasionally, allowing parts of the egg to catch a slight golden-brown color just like in the photograph.
8. 8
   Remove from the heat immediately so the spinach maintains its vibrant look and doesn't overcook.
9. 9
   Transfer the hot scramble into a shallow white ceramic bowl with a scalloped edge, place a large silver serving spoon on the side for presentation, and serve hot.