Thai Basil Egg & Spinach Stir-Fry Breakfast (Low-Carb)

Ingredients

• 8 large Eggs
• 10 oz Spinach
• 4 cloves Garlic
• 1 tbsp Fresh ginger
• 4 stalks Green onion
• 1 small Thai chili (or serrano)(optional)
• 2 tbsp Fish sauce (or soy sauce if preferred)
• 2 tbsp Lime juice
• 1 tsp Brown sugar substitute (or honey)
• 2 tbsp Neutral oil
• 0.5 tsp Ground white pepper(optional)

Instructions

1. 1

   Whisk sauce: fish sauce, lime juice, and brown sugar substitute in a small bowl. Set aside.

2. 2

   Prep aromatics: mince garlic and ginger. Slice green onion. Finely chop chili if using.

3. 3

   Wilt spinach: heat 1 tbsp oil in a wok or skillet over medium-high. Add garlic and ginger; stir 30 seconds. Add spinach and cook until just wilted and any liquid cooks off. Transfer to a plate.

4. 4

   Scramble eggs: add remaining 1 tbsp oil. Lower heat to medium. Crack eggs into a bowl, whisk lightly, and pour into the pan. Stir gently with a spatula until softly set.

5. 5

   Combine: add spinach back to the pan. Pour in sauce and toss quickly until everything is glossy and evenly seasoned.

6. 6

   Finish: fold in green onion and chili (if using). Season with white pepper if desired. Serve hot.