Chinese-Style Spinach Egg Stir (Low-Carb Breakfast)

Ingredients

• 8 large Eggs
• 10 Spinach
• 3 tbsp Soy sauce (or tamari)
• 1/2 cup Chicken broth (or water)(optional)
• 1 tbsp Cornstarch(optional)
• 1 tbsp Rice vinegar(optional)
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Neutral oil
• 1/2 tsp White pepper(optional)

Instructions

1. 1

   Wilt spinach in a hot wok or skillet until just tender; remove and squeeze out excess moisture. Chop.

2. 2

   Whisk eggs with white pepper.

3. 3

   Mix sauce: in a bowl combine soy sauce, broth, rice vinegar (if using), and cornstarch (if using) until smooth.

4. 4

   Heat 1 tbsp oil over medium-high. Pour in eggs and scramble until just set; remove to a plate.

5. 5

   Add remaining 1 tbsp oil. Stir-fry garlic and ginger 30-45 seconds.

6. 6

   Add spinach back to the pan and toss 1 minute. Pour in sauce and cook until glossy, 30-60 seconds.

7. 7

   Return eggs to the pan and toss gently to coat. Serve immediately.