Ingredients:

  • 1 large Grade A Egg (approx. 50g)
  • 3 large Egg Whites (approx. 90g)
  • 3 cups Fresh Baby Spinach (approx. 90g)
  • 2 tbsp Green Onions, thinly sliced
  • 1 tsp Extra Virgin Olive Oil
  • 1/8 tsp Fine Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Prep the eggs. Whisk the 1 large egg and 3 egg whites in a small bowl with salt and pepper until foamy. Note: Bubbles equal fluffiness.
  2. Heat the pan. Add 1 tsp extra virgin olive oil to a non stick skillet over medium heat. Wait 1 minute until oil shimmers.
  3. Sauté the aromatics. Toss in the sliced green onions and red pepper flakes. Sizzle for 30 seconds until fragrant.
  4. Wilt the greens. Add all 3 cups of baby spinach to the pan. Toss 90 seconds until leaves are dark green and soft.
  5. Remove excess moisture. Push the spinach to the side and ensure there isn't a pool of water in the middle. Note: This prevents watery eggs.
  6. Pour the eggs. Lower the heat to medium low and pour the egg mixture over the spinach.
  7. Create the curds. Use a silicone spatula to gently pull the eggs from the edges toward the center. Cook 2 minutes until soft curds form.
  8. Final bright touch. Turn off the heat while the eggs still look slightly wet.
  9. Season and serve. Squeeze 1 tsp fresh lemon juice over the top and stir once. Serve immediately while steaming and velvety.