Spinach Scrambled Eggs

Blanch the cleaned spinach in boiling water until wilted, then drain well. Beat the eggs in a bowl.

Heat 10 ml oil over medium heat, add the eggs and begin scrambling. The source suggests 15 seconds, but continue until the eggs are fully set; break into pieces and remove.

Heat the remaining 5 ml oil, stir-fry the spinach over high heat for about 15 seconds, then return the eggs. Add the 5 g salt and 100 ml water; stir-fry for about 10 seconds and continue if needed until heated through.