Spinach Mushroom Egg Scramble

Ingredients

• 2 tablespoons butter (divided)
• 6 ounces baby bella mushrooms (sliced)
• half of a red onion (thinly sliced)
• 2 cloves garlic
• 1 large handful fresh baby spinach
• fine sea salt and freshly-ground black pepper
• 4 large eggs (whisked)
• half an avocado (sliced)
• fresh herbs (such as dill (cilantro, basil or parsley), for topping)

Steps

1. 1

   Sauté the veggies. Melt 1 tablespoon of the butter over medium-high heat. Add the mushrooms and onion and sauté, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season the entire mix with a generous pinch of salt and pepper, and sauté for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes or until it has wilted. Slide the entire veggie mix over to the back side of the pan and turn the heat down to medium-low.

2. 2

   Scramble the eggs. Add the remaining butter to the front side of the pan and stir it around briefly to melt. Add the eggs and a pinch of salt and cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently toss the eggs with the veggie mix.

3. 3

   Season. Taste and season with additional salt and pepper, if needed.

4. 4

   Serve. Serve warm with a side of sliced avocado, garnished with lots of fresh herbs, and enjoy!