Ingredients
Equipment
Method
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and onion. Sauté, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season with salt and pepper, and sauté for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes until wilted. Move the vegetable mixture to the side of the pan and reduce heat to medium-low.
- Add the remaining butter to the empty side of the skillet and stir to melt. Add the eggs and a pinch of salt. Cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently toss the scrambled eggs with the vegetable mixture.
- Taste and season with additional salt and pepper if needed.
- Serve warm with sliced avocado and fresh herbs.
Notes
This recipe is easily adaptable. Feel free to add other vegetables like bell peppers or cherry tomatoes. For a richer flavor, you can add a splash of cream to the eggs before scrambling.