Six eggs
2 tablespoons olive oil, divided
3 tablespoons chopped chives
1 clove garlic, smashed, peeled, and minced (see
note, below)
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
thyme leaves
1 cup fresh spinach, washed, de-stemmed, and
patted dry
Kosher or sea salt and pepper, to taste
Serves two.
Break eggs into a bowl. Stir with a fork or whisk gently to break up, but not to blend totally. Set aside.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and gently rotate the pan to coat the bottom. Add chopped chives, garlic, thyme, and spinach. Stir until spinach wilts and the garlic cooks through and softens, about 2 to 3 minutes.
Transfer mixture to warmed serving plate.
Add remaining olive oil to the same skillet. Gently rotate the pan to coat the bottom. Pour beaten eggs in oiled skillet. Allow bottom to set. Bring in the edges to the center, letting the remainder of the uncooked eggs pour across the pan to cook. Add cooked herbs and greens. Stir slowly until eggs are cooked and the greens and herbs are roughly incorporated, 1 to 2 minutes. Top with salt and freshly grated pepper, to taste. Slide onto warmed serving plate. Serve warm.
The easiest way to deal with fresh garlic is to place a clove on a cutting board, place the broad end of the blade of a chef’s knife over it so the blade is parallel to the cutting board surface, and smash your fist against the smooth metal of the knife-carefully! Don’t let your flesh get too close to the knife’s cutting edge-kitchen accidents are bad. The pounding will smash the garlic and burst the clove free of its papery wrapping, which you can pull off and discard. You can then chop the clove easily.