Ingredients:

  • 4 large eggs
  • 1 tbsp unsalted butter
  • 2 tbsp whole milk
  • 1 cup cremini mushrooms, thinly sliced
  • 2 cups fresh baby spinach
  • 1 small shallot, finely minced
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp crumbled feta cheese

Instructions:

  1. Combine 4 large eggs with 2 tbsp whole milk in a bowl. Whisk vigorously until the mixture is a pale yellow with no visible streaks of egg white.
  2. Place 1 tbsp unsalted butter in the skillet over medium heat until it starts to foam and bubble.
  3. Add the finely minced small shallot. Cook for 2 minutes until it turns translucent and smells sweet.
  4. Increase heat slightly and add the mushrooms. Cook for 4-5 minutes until they are golden brown and edges are slightly crisp.
  5. Sprinkle with 1/4 tsp kosher salt and 1/4 tsp cracked black pepper.
  6. Turn the burner down to medium low before adding the egg mixture. Wait 10 seconds for the pan to cool slightly.
  7. Pour in the eggs. Let them sit undisturbed for 20 seconds until the edges just begin to turn opaque.
  8. Gently push the eggs toward the center. Add 2 cups fresh baby spinach and 2 tbsp crumbled feta cheese.
  9. Continue folding for 1-2 minutes until the eggs are soft set and the spinach is just barely wilted.