Silky Egg Ribbons with Garlicky Spinach and Lemon
Ingredients
- 5 cupsfresh spinach
- 4 clovesgarlic
- 6eggs
- 3 tablespoonolive oil
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Wash and roughly chop 5 cups fresh spinach.
- 03
Cut lemon in half for juicing.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
- 02
Add spinach in batches, stirring, until completely wilted and any excess moisture has cooked off, about 3-4 minutes. Season with a pinch of salt and black pepper. Transfer to a plate.
- 03
Whisk 6 eggs with 2 tablespoons water, 1/4 teaspoon salt, and a crack of black pepper in a bowl.
- 04
Return the skillet to medium-low heat and add remaining 1 1/2 tablespoons olive oil. Pour in the egg mixture and let it sit undisturbed for 20 seconds.
- 05
Using a spatula, gently push the eggs toward the center of the pan, tilting to let uncooked egg flow to the edges. Repeat every 15-20 seconds for 2-3 minutes, until the eggs are soft and creamy with just a hint of moisture remaining.
- 06
Remove from heat and fold in the cooked spinach. Squeeze fresh lemon juice over the top, season with red pepper flakes, and serve immediately.
Spice Tips
The red pepper flakes add gentle warmth without heat. For more richness, finish with a sprinkle of grated Parmesan. A pinch of nutmeg or fresh dill complements the eggs beautifully.
This dish comes together in under 15 minutes. For a grain base, serve over toast, rice, or crusty bread. Leftovers don't reheat well, so make only what you'll eat fresh.