Thai Basil Egg Scramble with Spinach (Low-Carb)

Ingredients

• 8 large eggs
• 5 cups spinach
• 0.5 cup fresh basil (or Thai basil)
• 4 cloves garlic
• 1 tsp red chili (fresh or flakes)(optional)
• 2 tbsp fish sauce (or soy sauce)
• 2 tbsp lime juice
• 1 tbsp neutral oil
• 0.5 tsp black pepper

Instructions

1. 1

   Mince garlic and chop basil leaves. If using fresh chili, finely chop.

2. 2

   Heat a skillet over medium-high heat with neutral oil. Add garlic and chili; stir 30–45 seconds until fragrant (do not brown).

3. 3

   Add spinach and toss until wilted, 1–2 minutes.

4. 4

   Lower heat to medium. Crack eggs into a bowl, whisk with black pepper, then pour into the pan.

5. 5

   Stir continuously with a spatula, scraping the bottom, until eggs are softly set (about 3–4 minutes).

6. 6

   Turn off heat. Stir in fish sauce (or soy sauce) and lime juice, then fold in basil.

7. 7

   Rest 1 minute and serve hot.