Scrambled Eggs with mushrooms & spinach

WHAT YOU’LL NEED:

2 Eggs

1/2 tsp Dried Basil

Sea Salt & Black Pepper (To taste)

2 tsp Avocado Oil

1/2 cup button Mushrooms (Sliced)

1/2 cup Baby Spinach

1 slice Whole Grain Bread (Toasted)

1 tsp Butter

1/2 tsp Sesame Seeds (Optional for topping)

LETS GET COOKING:

Crack the eggs into a bowl, add a pinch of salt and pepper, dried basil, and beat them until the yolks and whites are fully combined.

Heat a non-stick frying pan over low-medium heat and add the avocado oil. Add the mushrooms and cook for 5-6 minutes, until slightly browned. Add the spinach to the pan, and cook, stirring frequently, until it's wilted. This should take about 1 minute.

Pour the beaten eggs over the mushrooms & spinach in the pan. Let it sit undisturbed for a few seconds until it starts to set around the edges. Stir the eggs with a spatula, pushing them from the edges towards the centre until fully cooked. Remove from the heat.

While the eggs are cooking, toast your slice of whole-grain bread. Serve the scrambled eggs (with a sprinkling of sesame seeds, optional) on a plate with buttered toast on the side. Enjoy!