American Scramble with Mushrooms and Spinach
Enliven this simple egg dish with our American farmer’s scramble, a sprightly blend of onions, peppers, tomatoes and spices.
- 2 Tbs. olive oil
- 8 oz. white button mushrooms, trimmed and sliced
- Kosher salt and freshly ground pepper, to taste
- 2 cups firmly packed baby spinach leaves
- 8 eggs, beaten
- 1/2 cup American farmer’s scramble, plus more for serving
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add the spinach and cook, stirring occasionally, until the spinach is wilted, about 2 minutes.
Reduce the heat to medium, add the eggs and season with salt and pepper. Dollop the 1/2 cup farmer’s scramble on top. Cook, using a rubber spatula to scrape the bottom and sides of the pan, until the eggs have formed small curds and are almost firm, 1 to 2 minutes. Serve immediately with extra farmer’s scramble on the side. Serves 4.