Serves: 4
Total Calories: 226

3 pounds spinach, tough stems removed
salt
2 tablespoons olive oil
1 clove garlic, finely chopped
Freshly ground black pepper
8 eggs
2 tablespoons freshly grated Parmigiano-Reggiano

1 Wash the spinach well in several changes of cold water. Put the spinach, 1/2 cup water, and a pinch of salt into a large pot. Cover the pot and turn on the heat to medium. Cook 5 minutes or until the spinach is wilted and tender. Drain the spinach and press out the excess water.

2 Pour the oil into a large skillet. Add the garlic and cook until golden, about 2 minutes.

3 Stir in the spinach and salt and pepper to taste. Cook, stirring occasionally, until heated through, about 2 minutes.

4 Break an egg into a small cup. With a spoon, make an indentation in the spinach. Slide the egg into the indentation. Repeat with the remaining eggs.

5 Sprinkle the eggs with salt and pepper and the cheese. Cover the skillet and cook 2 to 3 minutes or until the eggs are set to taste. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 226
Calories from Fat: 113

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