Barely Scrambled Eggs with Indian Spices and Spinach for Two

These eggs can be served for breakfast, lunch or dinner, alone or with a fruit salad. Of course, you can even supplement with home fries or toast.

3 teaspoons vegetable oil
1 small onion, thinly sliced or chopped
1 garlic clove, minced
1 quarter size slice fresh ginger root, minced
½ (one half)- 1 small chili pepper, minced (optional)
1 1/2 teaspoons curry powder, or more to taste

6 large eggs, beaten
1 small bunch flat leaf spinach (5- 6 ounces), stems removed, leaves well washed and chopped (about 1 cup)
1/2 teaspoon kosher salt

2 tablespoons toasted slivered almonds, for the garnish:
2 tablespoons unsweetened shredded coconut (toasted, if desired), for garnish
Fresh lime or lemon wedges

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

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 to the eggs and mix well. (The eggs can be completed up to this point the night before. Simply cover and refrigerate).

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- 2 minutes. Gently flip portions of the eggs, so that you do not scramble the eggs but rather gently toss them. When fully cooked, divide between two heated plates. Serve immediately, garnishing each plated with half the almonds, coconut and lime wedges.