Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1/4 cup (40g) yellow onion, finely diced
  • 1 cup (30g) fresh baby spinach
  • 4 large eggs
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.3g) cracked black pepper
  • 1 tbsp (15ml) heavy cream
  • 1/4 cup (28g) shredded sharp cheddar cheese
  • 1 tsp (2g) fresh parsley, chopped

Instructions:

  1. Place the skillet over medium-high heat and melt the butter until it begins to foam.
  2. Add the sliced mushrooms in a single layer and sear undisturbed for 2-3 minutes until they develop a mahogany-colored crust.
  3. Stir in the diced onions and sauté for another 2 minutes until translucent.
  4. Toss in the baby spinach and stir just until the leaves have wilted.
  5. Whisk the eggs, salt, pepper, and cream in a bowl until the mixture is a uniform pale yellow.
  6. Reduce the skillet heat to medium-low and pour the egg mixture directly over the sautéed vegetables.
  7. Allow the eggs to sit for 30 seconds until the edges begin to set.
  8. Using a silicone spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
  9. When the eggs are thickened but still look slightly wet (about 2 minutes), sprinkle the cheese over the top.
  10. Remove the pan from the heat immediately to let the residual heat melt the cheese.