Prep the ingredients. Crack the eggs into a bowl, add the milk or water if using, and whisk until the yolks and whites are fully combined. Season with a pinch of salt and pepper. Roughly chop the spinach and mince the garlic if you’re using it.

Warm the pan. Set a nonstick skillet over medium-low heat and add olive oil or butter. Let it melt and coat the pan evenly.

Bloom the garlic (optional). Add the garlic and cook for 20–30 seconds until fragrant, not browned. If using red pepper flakes, toss them in now.

Wilt the spinach. Add the chopped spinach and cook for 30–60 seconds, stirring, until just wilted. If it releases liquid, let it evaporate so the eggs don’t get watery.

Add the eggs. Pour in the whisked eggs and let them sit for 5–10 seconds. Then gently push the eggs across the pan with a spatula, forming soft curds.

Fold in the feta. When the eggs are about 70% set, sprinkle in the feta. Continue to push and fold the eggs, letting the cheese warm and soften.

Finish gently. Turn off the heat when the eggs are just set and still a little glossy. The residual heat will finish cooking them. Taste and adjust seasoning with salt and pepper.

Serve. Top with chopped herbs if you like. Serve with toast, wrap it in a tortilla, or spoon over sliced avocado.