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.

When it’s wilted I set aside 

And start scrambling the eggs. 

With a good dollop of cream. When the eggs are scrambled. 

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.