Spinach Mushroom Egg Scramble

Sauté the Vegetables

• Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
• Once the butter is melted, add 1 cup sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they begin to brown and release their moisture.
• Stir in 2 cloves finely minced garlic, 2 cups loosely packed fresh spinach, and 1 teaspoon fresh thyme leaves (if using).
• Season with ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of red pepper flakes.
• Cook for another 1–2 minutes, until the spinach is wilted and the garlic is fragrant.

Prepare the Eggs

• In a medium bowl, crack 6 large eggs and whisk until fully combined.
• Season with the remaining ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika.
• Whisk again until the seasoning is evenly mixed into the eggs.

Cook the Scramble

• Reduce the skillet heat to medium-low and pour the whisked eggs directly into the pan with the vegetables.
• Let the eggs sit undisturbed for about 20–30 seconds, then gently stir with a spatula, folding the eggs from the edges toward the center.
• Continue cooking slowly for 2–3 minutes, stirring occasionally, until the eggs are softly set but still creamy.

Finish with Fresh Herbs

• Remove the skillet from the heat and stir in 2 tablespoons chopped fresh chives or parsley.
• This adds freshness and bright flavor right at the end.

Plate and Serve

• Divide the scramble between plates and top with 1 sliced avocado.
• Finish with a light squeeze of ½ lemon over the top for brightness.
• Serve immediately while warm for a rich, savory breakfast or light meal.