Skillet Scramble: Protein-Packed Eggs with Sautéed Mushrooms and Spinach

👩‍🍳 Instructions

1. 1

   Heat olive oil or butter in a non-stick skillet over medium heat.
2. 2

   Add sliced mushrooms to the skillet and sauté for 3-4 minutes, stirring occasionally, until they begin to brown and soften.
3. 3

   Add fresh spinach to the skillet. Cook for 1-2 minutes, stirring until it's completely wilted. Season with a pinch of salt and the garlic powder.
4. 4

   While the vegetables cook, whisk eggs in a medium bowl with milk (if using), a pinch of salt, and a generous crack of black pepper.
5. 5

   Pour the egg mixture over the cooked vegetables in the skillet. Let it set undisturbed for about 30 seconds until the edges firm up.
6. 6

   Gently push the cooked egg from the edges towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue this motion, folding and pushing, until the eggs are mostly set but still slightly moist.
7. 7

   Remove the skillet from heat. If using cheese, sprinkle it over the hot eggs and let it melt for a minute.
8. 8

   Serve immediately and enjoy your quick, delicious breakfast!