This is one of my favorite brunch items, but it’s also sublime for dinner. The first time I served it for dinner, my children turned their noses up, but after they tasted it, they promptly begged me to make it again, right then and there (which I did), so they could have more.

Serves 2 to 3.

3 teaspoons vegetable oil
1 small Spanish onion, halved and thinly sliced or chopped
1 garlic clove, minced
1 quarter-size slice fresh gingerroot, minced
½ to 1 small chile pepper, minced (optional)
1½ teaspoons curry powder, or more to taste
5 to 6 large eggs, beaten
1 to 1¼ cups packed fresh flat-leaf spinach (5 to 6 ounces), stems removed, leaves chopped
½ teaspoon kosher salt
2 tablespoons toasted slivered almonds, for garnish
2 tablespoons lightly toasted unsweetened shredded coconut, for garnish
Lime or lemon wedges, for garnish

1. Place a 9- or 10-inch nonstick skillet over medium-low heat and when it is hot, add 2 teaspoons oil. Add the onion, garlic, ginger, and, if desired, the chile pepper. Cook, stirring occasionally, until the onion is fragrant, soft, and slightly caramelized, about 7 to 8 minutes. Add the curry powder and cook for 1 minute. Set aside to cool slightly.

2. Place the eggs, spinach, and salt in a small bowl and mix well. The mixture will look very spinach-y and not very egg-y. Add the onion mixture and mix well. (The eggs can be completed up to this point the night before.)

3. Wash and reheat the skillet, and when it is hot, add the remaining 1 teaspoon oil. Add the egg mixture and let cook for 1 to 2 minutes. Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them. When they are fully cooked, divide the eggs between 2 or 3 heated plates. Serve immediately, garnished with the almonds, coconut, and lime wedges.

4. To toast the coconut: Preheat the oven to 200 degrees. Place the coconut on a baking sheet and transfer to the oven, and bake until golden brown, about 10 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)