Mushroom & Spinach Egg Scramble

1. 1
   prep · ~1 min

   Whisk the eggs.

   Crack 4 eggs into a medium mixing bowl. Add a pinch of salt and whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy, about 30 seconds.

2. 2
   prep · ~2 min

   Slice the mushrooms and chop the spinach.

   Clean 150g mushrooms with a damp paper towel and slice them about 3mm thick. Roughly chop 60g baby spinach into bite-sized pieces.

3. 3
   saute · ~6 min

   Sauté the mushrooms.

   1.Melt 1 tbsp butter in a nonstick skillet over medium heat.

   2.Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown (4-5 min).

   3.Add 2 minced garlic cloves and sauté until fragrant (30 sec).

   TIPDon't crowd the pan or the mushrooms will steam instead of brown. Give them space.
4. 4
   saute · ~2 min

   Wilt the spinach.

   Add the chopped spinach to the skillet. Stir gently for 1-2 minutes until the spinach is just wilted and any excess moisture has evaporated. Spread the mushrooms and spinach evenly across the pan.

5. 5
   saute · ~3 min

   Scramble the eggs.

   1.Pour the whisked eggs over the mushrooms and spinach.

   2.Let them set for 20 seconds, then push the rubber spatula from the edges toward the center.

   3.Continue pushing and folding gently until eggs are soft, creamy, and just set (2-3 min).

   TIPPull the pan off heat a few seconds before the eggs look fully done — carryover heat will finish them perfectly.
6. 6
   garnish

   Finish and serve.

   Remove from heat. Sprinkle shredded cheddar on top if using, add a pinch of freshly ground black pepper, and serve immediately on warm plates.

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