Mushroom and Spinach Scramble
Mushrooms and spinach are a classic breakfast combination. A bit of sharp cheddar or bacon would be a tasty addition to this dish.
Makes 2 servings
1/2 cup sliced mushrooms
Generous handful of baby spinach
1/2 tbsp olive oil
Salt and pepper, to taste
- Beat eggs.
- Heat olive oil over medium heat. Add mushrooms and sautee until they begin to brown, about 5 minutes. Add spinach and stir until wilted, then season with salt and pepper.
- Add eggs and cook until firm, stirring occasionally.
- Serve on plate with a side of Wasa crackers topped with mashed avocado.
- Use presliced mushrooms.
- Sautee a full package of presliced mushrooms and keep them in the fridge to add to scrambles throughout the week.