Speedy Scrambled Eggs with Spinach and Garlic

1.In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until the mixture is light and frothy.

2.Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

3.Add the chopped spinach to the skillet. Cook, stirring occasionally, until the spinach has wilted completely, about 1 to 2 minutes.

4.Pour the egg mixture over the wilted spinach and garlic.

5.Let the eggs set around the edges for about 30 seconds without stirring. Then, gently push the cooked egg from the edges toward the center, tilting the pan so the uncooked egg flows underneath.

6.Continue this gentle folding process until the eggs are mostly set but still slightly moist and glossy. This should take 2 to 3 minutes.

7.Remove the skillet from the heat. If using, sprinkle with Parmesan cheese and gently fold once more. Serve immediately for a fluffy texture.