Ingredients:

  • 3 large pasture-raised eggs
  • 1 cup (75g) cremini mushrooms, thinly sliced
  • 2 cups (60g) fresh baby spinach
  • 1 tsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1 tbsp water
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly cracked black pepper
  • 1 tbsp feta cheese crumbles

Instructions:

  1. Whisk the egg base. In a small bowl, beat the 3 eggs with 1 tablespoon of water, garlic powder, salt, and pepper until no streaks of white remain.
  2. Heat the skillet. Add 1 teaspoon of olive oil to an 8 inch non stick pan over medium high heat until the oil shimmers and moves like water.
  3. Sauté the mushrooms. Toss in the mushrooms and cook for 3 to 4 minutes until they are golden brown and have released their liquid.
  4. Wilt the spinach. Add the 2 cups of baby spinach to the pan. Sauté for about 60 seconds until the leaves are just beginning to collapse.
  5. Reduce the heat. Turn the burner down to medium low.
  6. Add the eggs. Pour the egg mixture over the vegetables. Wait 10 seconds for the edges to set.
  7. The soft scramble. Use your spatula to gently push the cooked eggs toward the center, allowing the liquid egg to flow to the edges. Repeat until the eggs look wet but no longer liquid.
  8. The final fold. Turn off the heat and sprinkle the feta cheese over the top.
  9. Serve immediately. Slide the scramble onto a plate while it still has a slight sheen.