Step 1: Whisk the Eggs: Crack the eggs into a bowl, add the black pepper and red pepper flakes, and whisk with a fork until completely uniform with fine bubbles on top — that is the key to a fluffy scramble, and under-whisking leaves it as a dense lump. Roughly chop the spinach and dice the tomato, then set them aside.

Step 2: Melt the Butter Over Low Heat: Put 1 teaspoon of unsalted butter in a small nonstick pan and melt it over the lowest heat, swirling so the fat coats the bottom. Keep the heat low — a scramble hates high heat and turns tough the moment it rushes.

Step 3: Soften the Vegetables: Pour in the spinach and tomato and cook over low heat for 30 seconds, until the spinach just wilts and the tomato releases a little juice. Pre-cooking the vegetables takes away their raw edge and gives the scramble some textural variety.

Step 4: Add Eggs and Push to Set: Pour in the egg mixture and immediately use a silicone spatula to gently push it from the edges toward the center (do not stir hard back and forth), letting the uncooked egg flow to the pan surface to set. Push for 1–1.5 minutes until the eggs are about 80% set with a slightly glossy sheen, then turn off the heat — residual warmth finishes the rest.

Step 5: Chives and Plate: Off the heat, scatter the fresh chives and fold gently so they distribute evenly. Slide onto a plate; add a little more black pepper if you like. Eat while just warm for the tenderest curds. A slice of low sodium bread makes it a complete meal.