Cheesy Spinach and Avocado Egg Scramble Serves: 3-4 Start to Finish: 25 minutes Ingredients 2 tablespoons Unsalted Butter 1-2 cloves Garlic, minced 5 ounces fresh Baby Spinach Leaves 6 Eggs (cage-free, vegetarian-fed, organic) 2 tablespoons Whole Milk (or cream or half-and-half) 1/4 teaspoon Sea Salt, fine-grain 3/4 cup shredded Jack Cheese, about 3 ounces 1 ripe Avocado, peeled and diced To Make In a medium size bowl, crack eggs and beat with milk and salt. Set side. Heat medium size skillet over medium heat. Add butter and minced garlic to pan. When garlic begins to sizzle, cook for 1-2 minutes. Add spinach leaves to butter and garlic, tossing until wilted, about 2-3 minutes. Poor in egg mixture. When the edges begin to set, drag a spoon down the middle of the pan, allowing the liquid egg to fill in the space created. Cut through the pan enough times so that all liquid egg is moving around. When eggs are about done, add shredded cheese and diced avocados. When cheese is melted and eggs are cooked to your liking, remove from heat and serve immediately. I served this scramble for brunch along side strips of classic cinnamon toast and homemade strawberry sauce for topping and dipping. This whole brunch comes together quickly and requires easy ingredients, many of which I typically have on hand.