This mouthwatering scramble is a delightful fusion of flavors, making it our go-to choice for a quick and easy breakfast!
¼ onion, sliced thin
2 green onions, sliced thin
2 baby portabella mushrooms, sliced
2 handfuls baby spinach
1 cup Tomato, seeded and chopped small
3 TBSP Spanish Varietal Extra Virgin Olive Oil
¼ Cup Goat Cheese
Salt and pepper to taste
In a skillet, heat 1 TSBP olive oil and sauté onions and green onions (reserve 2 tbsp of green onion for garnish).
Add mushrooms, and cook until tender 2-3 min.
Add spinach, cook until wilted 1 min.
Remove from heat and cover.
Eggs: Beat eggs with 1 ½ Tbsp of Spanish olive oil.
Heat remaining Spanish olive oil in skillet, add eggs and cook over low heat. When eggs are almost set, sprinkle in goat cheese.
Serve vegetables over eggs and garnish with tomatoes, green onions and drizzle with Spanish Varietal Olive Oil. Salt and pepper to taste.