1 handful of savoy leaves, torn
1/4 of a small sweet onion, sliced
1 tbl of butter
1 tbl of olive oil
1 splash of half and half
dash of sugar
Start with the onions. Add about half of the butter and olive oil to a pan heated to medium. Add the onions and season with the sugar, salt and pepper. Cook, stirring occasionally, until the onions have caramelized and look brown, but not black and burnt. While the onions are cooking crack the eggs in a bowl and add a splash of half and half, season with salt and pepper, and whisk until the cream has mixed with the eggs and the mixture is light and almost fluffy. Cut the heat down to medium low and add the spinach and stir in with the onions, cook for about 2 minutes until just wilted. Add the other half of the butter and then add the egg mixture. Let the eggs cook for a minute or two and then with a spatula mix the eggs toward the center of the pan, allowing the runny uncooked egg to find space on the pan. Continue this until all of your eggs are cooked, light and fluffy, and the onions and spinach are mixed in.
This would be really good on a breakfast sandwich with some grated gouda, and black forrest ham on toasted beer bread.