Savory Mushroom & Spinach Scrambled Eggs

1.Crack the eggs into a medium bowl and add the whole milk. Whisk together until well combined and slightly frothy. Season with a pinch of salt and freshly ground black pepper.

2.Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they are golden brown and tender. Remove the mushrooms from the skillet and set aside.

3.In the same skillet, add the unsalted butter and allow it to melt over medium-low heat. Pour in the egg mixture and let it sit undisturbed for about 30 seconds.

4.Using a spatula, gently stir the eggs, bringing them from the edges to the center. Continue to cook, stirring occasionally, until the eggs are just set but still creamy, about 2-3 minutes.

5.Add the sautéed mushrooms and fresh spinach to the eggs. Stir gently to combine, allowing the spinach to wilt slightly from the heat of the eggs.

6.Remove the skillet from the heat and transfer the scrambled eggs to a serving plate. Garnish with finely chopped chives if desired.

7.Serve immediately for a warm, hearty breakfast or brunch.