1. Prepare Your Ingredients: Start by dicing your cooked ham or turkey sausage into small, bite-sized pieces. If using fresh spinach, give it a quick chop. Shred your cheese if it’s not already pre-shredded.

2. Whisk the Eggs: In a medium bowl, crack the four large eggs. Add the milk, salt, and pepper. Whisk vigorously with a fork or whisk until the egg yolks and whites are fully combined and slightly frothy. This helps create a lighter, fluffier texture.

3. Heat the Pan: Place a non-stick skillet over medium heat. Add the olive oil or butter and let it melt and coat the bottom of the pan. You’ll know it’s ready when the oil shimmers or the butter is fully melted and slightly foamy.

4. Cook the Add-ins: Add the diced ham or turkey sausage to the hot skillet and cook for 2-3 minutes, stirring occasionally, until slightly warmed through. Then, stir in the chopped spinach and cook for another 1-2 minutes, until the spinach wilts.

5. Add the Eggs: Pour the whisked egg mixture over the ham, sausage, and spinach in the skillet. Let the eggs cook undisturbed for about 30 seconds to allow the edges to set slightly.

6. Scramble and Finish: Gently push the cooked edges of the eggs towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this process, stirring and folding occasionally, until the eggs are mostly set but still slightly moist.

7. Melt the Cheese: Sprinkle the shredded cheese evenly over the top of the scrambled eggs. Cover the skillet with a lid (or a plate if you don’t have a lid) for 1-2 minutes, or until the cheese is beautifully melted and gooey.

8. Toast the Bread and Serve: While the cheese is melting, toast your gluten-free bread to your desired crispness. Once the eggs are ready, slide them onto a plate and serve immediately alongside your toasted gluten-free bread.