Ingredients
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
Preparation
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.
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.
