I eat these for breakfast but it could easily be a quick but filling dinner after a long day at work. I like to keep lots of eggs in the cupboard as they are so versatile.
I usually buy baby spinach and I start off removing the stalks as I’m v. picky. Then I wilt the spinach in (lots of) butter.
I add the spinach and serve. At this stage if I have any ricotta cheese in the fridge I add a decent tablespoon of that as it makes the eggs seem creamier without having them undercooked which utterly freaks me out. But this time I didn’t have any and it’s still a delicious dish.