Mushroom, Spinach and Sweet Onion Scramble
Mushrooms, spinach and onion make a savory scramble and parmigiano reggiano adds creaminess and bite.
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
- 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.
- 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.
- Serve with apple slices on the side.