Sauté the vegetables by warming a skillet over medium heat with oil or butter. Add chopped mushrooms and sauté for 3–4 minutes until golden, then add spinach and cook for 1–2 minutes until wilted.

Whisk the eggs in a bowl, seasoning with salt and pepper, and whisk until pale and frothy.

Combine and cook by pouring the whisked eggs over the sautéed vegetables, stirring gently for 2–3 minutes until curds form and eggs remain slightly runny.

Serve and garnish immediately, optionally plating on whole grain toast, and adding extra herbs or cheese.