Start by cleaning and chopping your mushrooms and spinach. Ensure mushrooms are sliced thinly and spinach is roughly chopped.

In a non-stick skillet, melt 1 tablespoon of butter or heated olive oil over medium heat. Add the sliced mushrooms and sauté for about 2-3 minutes.

Toss in the spinach, cooking until just wilted for about another minute.

Crack 4 large eggs into a medium bowl, add a pinch of salt and pepper and whisk until combined. Pour egg mixture over sautéed vegetables in the skillet.

Reduce heat to low and gently stir the eggs into the vegetable mixture. Cook for about 3-4 minutes until soft and fluffy.

Transfer to plates and enjoy your delicious breakfast!