Roasted Spinach Breakfast Bowl with Fried Egg

Preheat oven to 400°F (200°C).

Wash and thoroughly dry the spinach. If using baby spinach, no need to chop. For larger spinach, roughly chop.

In a large bowl, toss the spinach with olive oil, minced garlic, red pepper flakes (if using), salt, and pepper.

Spread the spinach mixture in a single layer on a baking sheet.

Roast for 10-12 minutes, or until the spinach is wilted and slightly crispy around the edges.

While the spinach is roasting, fry the eggs in a non-stick frying pan with butter or olive oil to your desired doneness.

Divide the roasted spinach between two bowls.

Top each bowl with a fried egg.

Sprinkle with parmesan cheese and a squeeze of lemon juice (if using).

Serve immediately.