SCRAMBLED EGG

You will need:

The following Ingredients:

- 4 large eggs

- 1 cup fresh spinach, washed and roughly chopped

- 1 cup mushrooms, sliced (such as cremini or button mushrooms)

- 2 cloves garlic, minced

- Salt, to taste

- Freshly ground black pepper, to taste

- 1 tablespoon olive oil or avocado oil

-Tablespoon Parmesan

Instructions:

1. Prepare the Ingredients:

   - Crack the eggs into a bowl and beat them with a fork or whisk until well combined. If using, add a splash of milk or a tablespoon of Parmesan for extra creaminess.

   - Season the eggs with a pinch of salt and a dash of freshly ground black pepper.

2. Cook the Vegetables:

   - Heat the olive oil in a non-stick skillet over medium heat.

   - Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

   - Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until they are browned and tender.

   - Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted.

3. Scramble the Eggs:

   - Reduce the heat to low and pour the beaten eggs over the cooked vegetables in the skillet.

   - Allow the eggs to sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.

   - Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny in places. Remember, the eggs will continue to cook a bit after you remove them from the heat.

4. Season and Serve:

   - Taste and adjust the seasoning with more salt and pepper if needed.

   - Serve the scrambled eggs hot, garnished with additional black pepper or fresh herbs like parsley or chives if desired.