Spinach Scrambled Eggs with Goat Cheese

Crack the eggs into a large bowl. Add the milk, a pinch of fine salt, and about 10 twists of freshly ground black pepper. Whisk thoroughly until the mixture is a uniform yellow with no visible whites. Prepare and measure out all remaining ingredients before starting to cook.

Warm a medium skillet over medium heat and add the butter. Once melted, add the roughly chopped baby spinach and cook, stirring with a silicone spatula, for 1 to 2 minutes until wilted and bright green.

Pour the whisked eggs into the skillet with the spinach. Reduce heat to medium-low. Gently stir and push the eggs around the pan with the spatula, forming large soft curds. Continue for 3 to 5 minutes until the eggs are clumpy but still slightly wet and glossy.

Remove the skillet from heat immediately. Add the crumbled goat cheese, chopped green onions, and chopped sun-dried tomatoes. Gently fold everything together. Divide among bowls and finish with a sprinkle of flaky sea salt. Serve promptly with toast if desired.