2 Cups Baby Spinach
1 Clove Minced Garlic
2 Eggs, beaten
1/8 tsp Salt
Pinch of Black Pepper
1 Tbsp Whole Milk
2 Tbsp Feta Cheese, crumbled
Crushed Red Pepper Flake, to taste
*OPTIONAL TOPPINGS: Halved Cherry Tomatoes, Diced Chilies, Chopped Scallions
In a nonstick skillet over medium heat, warm the olive oil.
Add spinach and garlic, wilt leaves turning frequently with tongs, about 2-3 minutes.
Reduce heat to medium-low.
In a mixing bowl, whisk eggs with salt, pepper, and milk.
Add the egg mixture to skillet, stirring to combine.
Stir in red pepper flakes and feta cheese until curds are fluffy and set.
Add optional garnishes, serve immediately as is or spoon over toast.