Whisk the Eggs: In a medium bowl, crack the large eggs and egg whites, then add a splash of water, kosher salt, and black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy—this process introduces air to your eggs, ensuring a fluffy texture when cooked.
Heat the Olive Oil: In a large non-stick skillet, heat a tablespoon of olive oil over medium heat. Watch for shimmering oil, which indicates it's hot enough to sauté. This step is crucial for achieving that golden-brown color on your onions, which will deepen the flavors of your scramble.
Sauté the Onions: Add the chopped onions to the skillet. Sauté for 3-4 minutes until they turn tender and golden. Stir occasionally to prevent sticking. The sweetness of the onions adds a beautiful base flavor that pairs wonderfully with the earthy mushrooms.
Add the Mushrooms: Toss in the thinly sliced mushrooms and continue to sauté for another 3-4 minutes, stirring regularly. You'll know they're ready when they're soft and have released their moisture, creating a rich, savory aroma that fills your kitchen.
Incorporate the Spinach: Add the fresh baby spinach to the skillet, stirring until it wilts—about 1-2 minutes. This step not only adds color but also packs your dish with nutrients. The vibrant green of the spinach contrasts beautifully with the mushrooms and onions.
Cook the Egg Mixture: Pour the whisked egg mixture into the skillet, gently stirring until the eggs begin to set. Cook for about 3-5 minutes, stirring continuously until the eggs are scrambled to your desired doneness. Note: Aim for thickened eggs with no liquid remaining for the best texture.
Add Cheese (Optional): If you choose to elevate your scramble, sprinkle your selected cheese over the eggs during the last minute of cooking. Fold the cheese in gently to allow it to melt completely, giving your dish a luscious richness. Serve immediately for a warm, comforting breakfast. Enjoy!
