- 4 large eggs
- ¼ cup half-n-half
- ¼ teaspoon coarse salt
- 1 tablespoon unsalted butter
- A generous handful of fresh spinach
- ½ cup mixed cherry/grape tomatoes, halved
In a medium mixing bowl, whisk together the eggs, half-n-half, and salt.
Melt the butter in a nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
Wait for the edges to just barely start to set, then using a wooden spoon or spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
When the eggs are mostly cooked, but still look pretty wet, add the spinach and the sliced cherry tomatoes and fold lightly to both incorporate and warm/wilt the additions. Remove them from the heat when the eggs still shimmer with some moisture. Serve immediately.
- Yields: 2 servings
- Preparation Time: 15 minutes