2 Tsp. Olive Oil or Coconut Oil
4-5 White Mushrooms, Sliced or Chopped
1 tbsp. Green Onion with Tops or Yellow Onion, Finely Diced
A Handful of Baby Spinach--Torn with Stems Removed
1 Tsp. Dried Savory Herb Blend (Like Love MI Herb Blend--garlic, rosemary, thyme & sage.
2 Eggs or an Equivalent amount of Egg Whites or an Egg Substitute
1 Tbsp. Shredded Sharp Cheddar Cheese
Salt and Pepper, if desired
Instructions for your 10-Minute Spinach, Mushroom & Herb Breakfast Scramble
Saute the veggies. In a small frying pan, heat the oil until hot--but, not smoking. I generally melt the coconut oil or add the olive oil and spread it with a pastry brush to cover the pan. Add the onions and saute for 3-4 minutes or until nearly translucent. Add the mushrooms and saute for an additional 3-4 minutes. Toss in the spinach and saute until the spinach wilts.
Scramble in the eggs and herbs. It's really as simple as that. Once the veggies reach your desired doneness--add in the eggs and scramble over medium-low heat until set. Season with the dried spices.
Add Shredded Cheese and Serve. Remove the egg scramble to the serving dish and garnish with shredded cheese. Offer salt and pepper, if desired. Serve with toast and fresh fruit.