Ingredients
1
tsp chopped fresh tarragon or 1/4 tsp dried tarragon, crumbled
3/4
lb baby spinach, coarsely chopped
2
oz cold cream cheese, cut into 1/2-inch cubes
Directions
1.
Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
2.
Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.