Watercress Scrambled Egg

Watercress Scrambled Egg

  • 1 teaspoon extra-virgin olive oil

  • 1 clove garlic, minced

  • 1 cup watercress, stems removed

  • 2 large eggs

  • Coarse salt and freshly ground black pepper


  1. Heat oil in a small skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add watercress and cook, stirring, until just wilted. Remove from pan and set aside. Lower heat to medium-low.

  2. Whisk eggs and season with salt and pepper. Pour eggs into pan and cook, stirring, until just set. Return watercress to pan and stir. Serve immediately.