Fresh ingredients make a noticeable difference in flavor.

Rinse and chop the spinach.

Clean and slice the mushrooms evenly.

Mince the garlic.

Crack eggs into a bowl, add milk (if using), and whisk until smooth.

Pro Tip: Whisking eggs with a splash of milk or cream adds extra fluffiness.

Heat butter or olive oil in a non-stick skillet over medium heat.

Add sliced mushrooms and cook for 3–4 minutes until tender and slightly golden.

Add garlic and sauté for another 30 seconds to release aroma.

Stir in spinach and cook until wilted, about 1–2 minutes.

Expert Insight: Cooking mushrooms first allows their moisture to evaporate, preventing soggy eggs.

Reduce heat to medium-low.

Pour the whisked eggs over the sautéed vegetables.

Allow eggs to sit undisturbed for 20–30 seconds, then gently stir with a spatula.

Continue folding and stirring until eggs are just set but still creamy.

Pro Tip: Low and slow cooking yields soft, tender scrambled eggs rather than rubbery ones.

Season with salt and black pepper to taste.

Optional: sprinkle with cheese, herbs, or a dash of hot sauce.

Serve immediately with toast, avocado, or fresh fruit for a balanced breakfast.