Mushroom, Spinach and Sweet Onion Scramble

Mushrooms, spinach and onion make a savory scramble and parmigiano reggiano adds creaminess and bite.

Mushroom, spinach and sweet onion scramble

Makes 2 servings

1/4 cup sweet onion, finely chopped
4 oz mushrooms, sliced
2 oz baby spinach
4 eggs, beaten
1 oz parmigiano reggiano, grated
1 Fuji apple, cored and sliced (optional)
Olive oil, salt and pepper


  1. Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add onion and sautee briefly. Add mushrooms and cook until mushrooms are softened and onions are browned. Add spinach and stir until wilted. Season with salt and pepper.
  2. Add eggs and cook, stirring occasionally. When eggs are almost set, add parmigiano reggiano and continue cooking until eggs are firm and cheese is melted.
  3. Serve with apple slices on the side.