Crack the eggs into a mixing bowl, add milk (if using), salt, and pepper, and whisk until the mixture is smooth and slightly frothy.

Rinse the spinach, pat it dry, and roughly chop it. Mince the garlic and crumble the feta cheese if not pre-crumbled.

Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Toss in the chopped spinach and cook for 1-2 minutes, stirring occasionally, until the spinach wilts. Remove the spinach from the pan and set it aside.

In the same skillet, reduce the heat to low and add 1 tablespoon of olive oil or butter.

Pour in the whisked eggs and let them sit for a few seconds to set slightly.

Using a spatula, gently stir the eggs from the edges toward the center, forming soft curds. Continue cooking and stirring until the eggs are just set but still creamy.

Once the eggs are nearly cooked, fold in the wilted spinach and crumbled feta. Stir gently to combine and heat through for another 30 seconds.

Remove the pan from the heat immediately to avoid overcooking the eggs.

Plate the spinach and feta scrambled eggs with your favorite sides, such as toasted bread, avocado slices, or cherry tomatoes. Enjoy warm!