Spinach Mushroom Egg Scramble

• •
  Unsalted Butter(30g)
• •
  Mushrooms, Cremini(170g)
• •
  Yellow Onion
• •
  Garlic(120g)
• •
  Spinach
• •
  fine sea salt and freshly-ground black pepper
• •
  Egg, Whole, Large
• •
  Avocado
• •
  Fresh Herbs (Such As Dill, Cilantro, Basil Or Parsley), For Topping

Instructions

1. 1Melt the butter over medium-high heat in a large skillet, then add the mushrooms and onion; sauté for 5–7 minutes, stirring occasionally, until the mushrooms are golden brown and the onion is translucent.
2. 2Add the garlic, salt, and pepper to the pan and cook for 1 minute over medium-high heat, stirring constantly, until fragrant.
3. 3Add the spinach and toss gently for 1–2 minutes over medium-high heat until completely wilted.
4. 4Push the vegetable mixture to the back of the pan and reduce heat to medium-low; add the remaining butter to the front side of the pan and stir briefly to melt.
5. 5Pour the eggs into the front of the pan with a pinch of salt and cook for 3–5 minutes over medium-low heat, stirring slowly and frequently, until the eggs are set but still slightly creamy (no liquid egg remains on the pan surface).
6. 6Gently fold the egg mixture together with the vegetables until fully combined, then remove from heat.
7. 7Taste and season with additional salt and pepper as needed.
8. 8Transfer to a plate, top with sliced avocado, garnish with fresh herbs, and serve warm.