Ingredients
Scale
- 6 large eggs
- 1/4 cup milk (or a dairy-free alternative)
- 1 cup fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (button or cremini work well)
- 2 tablespoons olive oil or butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh chives, chopped, for garnish (optional)
Instructions
- In a medium bowl, whisk together the eggs and milk until well combined. This is a trick I learned from my grandmother—adding a bit of milk makes the eggs delightfully fluffy.
- Heat the olive oil or butter in a large non-stick skillet over medium heat. Once the oil is shimmering or the butter is melted, add the mushrooms.
- Sauté the mushrooms for about 5 minutes, or until they’re tender and golden brown. This step always reminds me of the earthy fragrances from my grandmother’s kitchen.
- Add the spinach to the skillet and cook for another 2 minutes, or until it’s wilted. Stir occasionally to ensure even cooking.
- Pour the egg mixture into the skillet, reducing the heat to low. Let the eggs sit undisturbed for a couple of minutes, then gently stir with a spatula, cooking until just set.
- Season with salt and pepper, and stir in the Parmesan cheese if using. This step is where the magic happens, as the cheese melts into the eggs, creating a creamy texture.
- Remove from heat and garnish with fresh chives if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International