Spinach Mushroom Weekday Scramble

Ingredients

• 8 Count large eggs - 8 (count)
• 2 Tablespoon whole milk - 2 (tbsp)
• 8 Ounce cremini mushrooms, sliced - 8 (oz), sliced
• 4 Cup baby spinach - 4 (cups)
• 3 Count scallions, thinly sliced - 3 (count), thinly sliced
• 0.5 Cup sharp cheddar cheese, shredded - 1/2 (cup), shredded
• 2 Tablespoon fresh parsley, chopped - 2 (tbsp), chopped
• 1 Tablespoon unsalted butter - 1 (tbsp)
• 0.5 Teaspoon fine sea salt - 1/2 (tsp), Divided: 1/4 tsp in the egg mixture and 1/4 tsp with the mushrooms.
• 0.25 Teaspoon black pepper, freshly ground - 1/4 (tsp), freshly ground

Instructions

1. Prepare vegetables, cheese, and herbs

   1. *Slice the mushrooms*, *thinly slice the scallions*, shred the cheddar if needed, and *chop the parsley* before cooking.

2. Whisk the egg mixture

   2. In a medium bowl, whisk *the whole eggs*, milk, 1/4 tsp salt, and black pepper until *fully blended and lightly foamy*.

3. Sauté the mushrooms

   3. Heat the nonstick skillet over *medium heat*, add the butter, and cook the mushrooms with the remaining 1/4 tsp salt for *3 to 4 minutes*, until *browned and tender*.

4. Wilt the greens

   4. Add the scallions and spinach, then cook for *1 to 2 minutes*, stirring until the spinach is *just wilted* and excess moisture has mostly evaporated.

5. Start the scramble

   5. Reduce the heat to *medium-low*, pour in the egg mixture, and gently stir with a silicone spatula in *slow, wide folds*.

6. Finish with cheddar

   6. When the eggs look *soft and slightly glossy*, about *2 to 3 minutes*, fold in the cheddar and cook just until *melted into the scramble*.

7. Garnish and serve

   7. Remove the skillet from the heat, sprinkle with *fresh parsley*, and serve immediately while the eggs are *creamy and tender*.