Whisking the Eggs
In a bowl, whisk 6 large eggs with ½ teaspoon of the kosher salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika until smooth and slightly frothy.
Sautéing the Mushrooms
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 1 cup sliced mushrooms and cook for 4–5 minutes until browned and their moisture has evaporated. Season lightly with a pinch of the remaining salt.
Building the Flavor Base
Stir in 2 cloves minced garlic and 1 teaspoon fresh thyme (optional but recommended). Cook for about 30 seconds until fragrant.
Adding the Spinach
Add 2 cups fresh spinach and cook for 1–2 minutes until wilted.
Cooking the Eggs
Reduce heat to medium-low and pour in the eggs. Let them sit briefly, then gently stir and fold with a spatula to create soft curds. Cook until just set but still creamy.
Finishing the Scramble
Remove from heat and stir in 2 tablespoons chopped fresh chives or parsley and a pinch of red pepper flakes. Squeeze a little lemon juice (from ½ lemon) over the top for brightness.
Serving
Serve immediately with sliced avocado on the side or on top. This dish is rich, savory, and fresh with a light citrus finish.
