Steps
- Whisk 5 eggs with 3 tablespoons of milk, salt, and pepper.
- Wilt 150g of spinach in a 10in / 25cm nonstick skillet over medium heat. Season with freshly grated nutmeg, salt, and pepper, then transfer to a bowl.
- Lower the heat to medium-low and melt a little unsalted butter in the skillet. Pour in the eggs and cook for about 1 minute, until the base begins to set.
- Spread the spinach and 100g of crumbled feta over the eggs. Fold both sides toward the center, like a letter.
- Continue cooking until the filling is hot and no liquid egg remains, then slide onto a plate.