2 cloves garlic, minced or finely chopped (see note above)
4 cups spinach, lightly packed, chopped with large stems removed
In a large (enough) bowl, whisk the 8 eggs and 2 tbsp of water with a fork or a whisk. The eggs should be thoroughly mixed and have bubbles. (Kind of frothy.) Set aside.
Heat 1 tbsp of oil in a large pan over medium heat. When warm, add spinach and saute for 3 to 4 minutes. Spinach should just be at the point of wilting.
Add minced or chopped garlic and stir into spinach.
Quickly give eggs another whisk or two to get bubbles to form again and then pour over spinach and garlic.
With your spatula, vigorously stir the eggs for about 30 seconds (while being careful not to spill eggs over side of your pan) as they start to cook, to get more air into them. This helps the eggs turn out light and fluffy. As the eggs get more solidified, scrape the mixture as you would scrambled eggs and turn any “curds” over that aren’t quite cooked.
Once eggs are completely cooked, serve immediately.
*Nutrition information based on Green Eggs recipe only.