Mushroom Spinach Scramble

Ingredients

• 5 eggs Eggs
• 180g Mushrooms
• 90g Baby spinach
• 50g Shredded tasty cheese
• 15ml Olive oil

Method

1. Prepare Wipe the mushrooms clean and slice them. Wash and roughly chop the baby spinach. Measure the cheese and olive oil.
2. Cook the mushrooms Heat the olive oil in a non-stick pan over medium heat. Add the mushrooms and cook for 4-5 minutes, stirring, until tender and lightly browned.
3. Wilt the spinach Add the spinach and cook for 1-2 minutes until wilted.
4. Add the eggs Beat the eggs until even. Reduce the heat to low and pour the eggs over the vegetables.
5. Scramble Gently stir and fold the eggs through the vegetables until just set.
6. Finish and serve Scatter the cheese over the scramble, let it soften briefly, and divide into serves.