A delicious, quick & easy low-carb breakfast dish that provides protein, healthy fat, fiber and nutrients galore.
1tbspextra virgin olive oil
1 clovegarlic, crushed
3 ozbaby spinach, washed
2eggs Ideally, pastured or omega-3 enriched.
1egg whiteOptional; a great way to increase protein and use up leftover eggs whites that might be sitting in your fridge.
3tbspParmesan cheese, grated
In a small skillet on medium heat, warm the olive oil until it's hot. Fry garlic for 30 seconds, stirring to prevent browning.
Add spinach leaves and a pinch of salt to the skillet. At first it will seem like there's far too much spinach, but fear not -- within seconds of jabbing and stirring the spinach with a cooking spoon the leaves will wilt in the heat and you'll be left with a tiny amount.
While the spinach is cooking, crack eggs into a small bowl (add egg white(s) if using). Add 2 tbsp Parmesan and black pepper and combine all the ingredients with a wire whisk.
Pour eggs over the spinach in the skillet and stir gently for 30-40 seconds until the egg is mostly set. (Don't overcook or it will be dry and crumbly; the egg will continue cooking once you remove it form the heat.)
Scatter with the rest of the Parmesan and serve immediately, accompanied, if you like, by a slice of wholegrain sourdough toast. (Trader Joe's sprouted sourdough bread is my current favorite. )