Scrambled Eggs with Spinach and Mexican-Blend Cheese

1-1/2  teaspoons		Olive oil
3  cups		Spinach, raw
1-1/2  cups		Eggbeaters
3/4  cup		Mexican cheese, shredded

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Step 1
Heat a non-stick skillet over medium heat.
Step 2
Coat spinach with olive oil and cook until slightly wilted, 3-4 minutes.
Step 3
Reduce heat to medium-low.
Step 4
Beat the eggs and add to the skillet with the spinach. Stir slowly over the heat until they reach your desired doneness. Sprinkle in the mexican-blend cheese and stir to combine and soften the cheese. Once cheese has melted move the eggs to a plate and enjoy!