Start by cracking 4 large eggs into a mixing bowl. Add a splash of milk or cream for extra creaminess, then season with a pinch of salt and black pepper. Whisk together until well combined and slightly frothy, about 1 minute.

In a nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Once melted and bubbly, add 2 cups of fresh baby spinach. Sauté gently for about 1 minute until it wilts down.

Pour the whisked eggs over the wilted spinach. Reduce heat to low, and gently stir with a rubber spatula for 3 to 4 minutes until creamy.

Let the scrambled eggs rest in the skillet for 1 minute. Stir in crumbled feta or red pepper flakes if desired. Serve immediately.