Cook your eggs slow and low for luxuriously creamy, yet dairy-free scrambled eggs. Top with prosciutto for a low-fuss, yet elevated brunch recipe.
In a small bowl, whisk together eggs, salt, some freshly ground pepper, and a pinch of crushed pepper flakes if using. Whisk for a few minutes, until they are light and fluffy, and even a bit bubbly.
In a large nonstick pan, heat a healthy amount of butter over medium-low, and add the spinach until it just begins to wilt. Spread the spinach around in an even layer in the pan.
Turn the heat to low, and add the egg mixture. Let the eggs set for about a minute, and begin to push the eggs toward the center of the pan, using a rubber spatula. At first, you will just be pushing around liquid. After a few minutes, small egg curds will begin to form.
Never stop pushing those little egg curds around. It might take 15 minutes (or more, depending on how hot your burner is). Continue to constantly push your egg mixture around until the curds are set. Even when the eggs are done, it might seem like they are too liquidy and still underdone - they aren't!
Plate the eggs, and drizzle with a bit of olive oil (optional, but life changing in my opinion). Top with few slices of prosciutto and freshly cracked pepper. Enjoy immediately.