Ingredients:

  • 1 cup (70g) Cremini mushrooms, thinly sliced
  • 2 cups (60g) Fresh baby spinach, loosely packed
  • 1 tbsp (10g) Shallot, finely minced
  • 1 tbsp (14g) Unsalted butter
  • 4 large pasture-raised eggs
  • 1 tbsp (15ml) Whole milk
  • 0.5 tsp Kosher salt
  • 0.25 tsp Freshly cracked black pepper

Instructions:

  1. Place a 10-inch non-stick skillet over medium-high heat. Add the sliced mushrooms to the dry pan and sear undisturbed for 2 minutes until moisture evaporates and edges turn golden brown.
  2. Add the butter and minced shallots to the pan. Stir for 60 seconds until the mushrooms reach a mahogany color and the shallots are fragrant.
  3. Reduce the heat to medium-low. Toss in the baby spinach and move the leaves around for approximately 30 seconds until they just begin to collapse.
  4. Whisk the eggs, milk, salt, and pepper in a small bowl until aerated. Pour the mixture directly over the vegetables and let sit for 10 seconds to set the base.
  5. Using a silicone spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds until the eggs are mostly set but still look slightly moist.