Directions

1. 1

   In a medium bowl, whisk the 5 eggs together with 1/4 teaspoon salt and 1/8 teaspoon black pepper using a fork until fully combined and the mixture is a uniform pale yellow. Avoid overmixing, which can incorporate too much air.

2. 2

   Place a 10-inch nonstick skillet over medium-high heat and add the unsalted butter. Swirl the pan to ensure the butter evenly coats the bottom and sides. Once the butter is melted and foamy, add the chopped spinach and cook, stirring occasionally, until the spinach is completely wilted, about 1 minute.

3. 3

   Pour the whisked egg mixture into the skillet with the wilted spinach. Using a heat-resistant rubber spatula, scrape along the bottom and sides of the skillet firmly and constantly, pushing the cooked portions toward the center and allowing uncooked egg to flow to the edges. Continue this process until the eggs begin to form soft, creamy clumps and the spatula leaves a visible trail on the bottom of the skillet, 1 1/2 to 2 1/2 minutes total. The internal temperature should reach 160°F.

4. 4

   Reduce the heat to low and scatter the crumbled feta cheese over the eggs. Gently but constantly fold the eggs with the spatula, combining everything until the eggs are clumped but still slightly wet throughout, about 30 to 60 seconds.

5. 5

   Immediately transfer the scrambled eggs to warmed plates. Season each serving with additional salt and black pepper to taste. Serve right away while hot.