Soft Scrambled Eggs with Cheddar and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Fluffy soft scrambled eggs enriched with sharp cheddar and fresh spinach for a nutritious breakfast that comes together in minutes. This american-inspired breakfast (vegetarian) ready in about 9 minutes combines large eggs, whole milk, shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2 tbsp whole milk
• 1/4 cup shredded cheddar cheese
• 1 cup, chopped fresh spinach
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Crack 4 large eggs into a bowl, add 2 tbsp whole milk, 1/4 tsp salt, and 1/8 tsp black pepper, then whisk until fully combined and slightly frothy.
2. Step 2: Heat 1 tbsp unsalted butter in a nonstick skillet over medium-low heat until melted and foaming.
3. Step 3: Pour eggs into the skillet and cook gently, stirring continuously with a silicone spatula for 3-4 minutes until soft curds form but eggs remain moist.
4. Step 4: When eggs are halfway set, sprinkle 1 cup chopped fresh spinach and 1/4 cup shredded cheddar cheese evenly over the eggs.
5. Step 5: Continue to gently fold the spinach and cheese into the eggs until the cheese melts and spinach wilts, about 1-2 minutes. Remove from heat and serve immediately.