Spanish GARLIC Scrambled Eggs

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2 tbsp extra virgin olive oil (30 ml)

4 cloves garlic

6 cage-free organic eggs

¼ cup water (60 ml)

2 tbsp chopped fresh parsley (8 grams)

pinch sea salt

dash black pepper

2 tbsp grated Manchego cheese (15 grams)

Crack the eggs into a bowl, whisk vigorously for 1 to 2 minutes, then add in the water, chopped parsley and season with sea salt & black pepper, continue to whisk vigorously for another 1 to 2 minutes
Heat a large nonstick fry pan with a low-medium heat, add in the olive oil and the cloves of garlic thinly sliced, mix continuously
After 3 to 4 minutes and the garlic is starting to lightly sizzle, add in the whisked eggs, let them sit there without mixing for 30 seconds to 1 minute, then start pushing the eggs from the outer edges towards the center, continue to do this until there is no more runny egg
Once there is virtually no runny egg left but the eggs are still not fully cooked, turn off the heat, continue to mix in the pan for another 30 seconds or until the eggs are just cooked through
Transfer into a serving dish, top off with the grated cheese and fresh parsley, serve at once, enjoy!