Simple ingredients, but big on flavor.
2 tablespoons unsalted butter, divided1 pound fresh Savoy spinach, thoroughly washed, or 10 ounces defrosted frozen spinach In a medium bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.Add cheese to a separate medium heatproof bowl, and line a large plate with a double layer of paper towels. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat.
Transfer cooked spinach to paper towel-lined plate, roll up in the towels, and squeeze gently to extract any additional excess moisture; discard paper towels and any accumulated liquid. Transfer hot spinach to bowl with cheese.Wipe out now-empty skillet, and melt remaining 1 tablespoon butter over medium heat, swirling frequently, until butter is lightly browned.
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