Revuelto saludable de espinacas, champiñones y huevo

Ingredientes

• 1 bunch Fresh spinach (Use baby spinach for best texture)
• 1 cup Mushrooms (Choose cremini or button, sliced)
• 2 cloves Garlic cloves (Mince finely)
• 4 Large eggs (Free-range preferred)
• 2 tbsp Milk or cream (Use almond milk for dairy-free)
• to taste Salt
• to taste Pepper
• 1 tbsp Fresh herbs (Chopped parsley, chives, or basil)
• 1/4 cup Shredded cheese (Sharp cheddar or feta)
• to taste Red pepper flakes

Preparación

1. 1

   --- For the Veggies ---

2. 2

   In a medium skillet over medium heat, warm 1 tablespoon olive oil until shimmering. Add sliced mushrooms and a pinch of salt, sauté until golden brown and fragrant, about 5 minutes.

3. 3

   Stir in minced garlic and cook until fragrant, about 30 seconds. Then add fresh spinach leaves, tossing until wilted and bright green, roughly 1–2 minutes.

4. 4

   --- For the Eggs ---

5. 5

   In a bowl, beat large eggs with a splash of milk until just combined, light, and frothy. Season with salt and pepper to taste.

6. 6

   Pour the egg mixture into the skillet. Let it sit undisturbed for 10 seconds, then gently stir with a spatula to form soft curds.

7. 7

   Remove from heat and transfer to plates. Sprinkle chopped herbs or shredded cheese on top, and add red pepper flakes if you like extra heat.