Watercress with Garlic and Scrambled Eggs
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Whole Living, July/August 2011
- Yield Serves 1
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Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 cup watercress, stems removed
- 2 large eggs
- Coarse salt and freshly ground black pepper
Directions
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Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.
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Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.
I did this with 4 egg whites instead of eggs, and spinach instead of watercress. Delicious and easy!
I'm not a big fan of eggs but like them scrambled. This dish was pleasantly surprising to me. I've made it twice and will keep on making it!