Savory Miso Scrambled Eggs with Fresh Spinach

In a medium bowl, whisk together the 4 large eggs, 1 tablespoon white miso paste, 1 tablespoon milk, and 1 teaspoon soy sauce until well combined and the miso is mostly dissolved.

Heat 1 tablespoon unsalted butter in a non-stick skillet over medium heat until melted and shimmering.

Add 2 cups fresh spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted.

Pour the egg mixture into the skillet with the wilted spinach.

Allow the eggs to set for about 30 seconds without stirring, then gently push the cooked portions from the edges towards the center with a spatula.

Continue to cook and gently fold the eggs for 2-4 minutes, or until they are mostly set but still slightly moist.

Remove from heat, sprinkle with 1/4 teaspoon black pepper, and serve immediately.