Chop the green and red onions and set them aside. In a medium mixing bowl whisk the eggs and milk.
In a nonstick skillet, heat the oil over medium-low temperature and sautee the spinach and onions.
Pour egg mixture into skillet and as the eggs begin to set, gently move spatula across bottom and side of the skillet to form curds. Continue cooking until eggs thickened and there is no more visible running egg liquid.
Season with salt to your taste and serve immediately.
Calories: 158kcal | Carbohydrates: 3g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 122mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1141IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg