Iron-Rich Spinach and Egg Scramble

Heat the olive oil in a non-stick skillet over medium heat. Add the diced Yukon gold potatoes and cook, stirring frequently, for about 8 to 10 minutes until tender and golden brown.

Add the minced garlic and chopped baby spinach to the skillet with the potatoes. Sauté for 2 minutes until the spinach is completely wilted and any excess moisture has evaporated.

In a medium bowl, whisk together the eggs, pasteurized whole milk, salt, and black pepper until well combined.

Reduce the heat to low, pour the beaten egg mixture directly into the skillet over the potato and spinach mixture.

Stir continuously and gently with a spatula, cooking until the eggs are completely set and no runny liquid remains, ensuring they are cooked thoroughly. Remove from heat and serve immediately.