Scrambles are a favorite easy breakfast/lunch/dinner around here. I’ve tried making omelets for five and it takes way too long and I’m much better at cooking eggs just right if they’re scrambled. So grab your largest skillet (I used a 12-inch here to fit a dozen eggs) and let’s get started. This scramble features mushrooms and spinach (also great in grilled cheese) and goat cheese. My kids fight over those goat cheese crumbles. But you can mix it up with feta or Parmesan, etc!

The secret to soft scrambled eggs is cooking them low and slow. And I prefer to cook the vegetables first, then remove them from the pan and clean it before starting the eggs. The mushrooms can turn the eggs a murky brown color if you don’t clean up a bit after cooking them. The eggs will still taste fine, but they’re less appealing. Add a bit of crushed red pepper for kick and fresh snipped chives before serving.

Mushroom and Spinach Scramble with Goat Cheese

INGREDIENTS

1 Tbsp. olive oil
8 oz. button or cremini mushrooms
2 cloves garlic, minced
pinch crushed red pepper flakes
3-4 cups baby spinach, chopped
1/2 tsp. salt + 1/2 tsp. black pepper, divided
1 Tbsp. butter
8-12 eggs (12 if you want more egg to veggie ratio)
2 Tbsp. milk
1/3 cup crumbled goat cheese (or feta, Boursin, or Parmesan would all be great options)
pinch crushed red pepper flakes
fresh chives, chopped

DIRECTIONS

1. In a bowl, whisk together the eggs, milk, and half of the salt and pepper. Set aside.
2. Heat oil in large non-stick skillet set over medium heat; cook mushrooms, garlic, pepper flakes, and remaining salt and pepper for 6 to 8 minutes or until mushrooms are golden and tender. Stir in spinach; cook for 2 to 3 minutes or until spinach is wilted.
3. Remove the skillet from the heat and remove the vegetables from the skillet to a plate or bowl. Drain any extra liquid from the spinach-mushroom mixture and wipe the skillet clean with a paper towel.
4. Add the butter to the skillet and return it to medium-low heat. Add the eggs, and as they begin to set gently move the spatula across bottom and side of skillet to form large, soft curds. When the eggs are about halfway done cooking, add the spinach-mushroom mixture back to the skillet and continue cooking just until the eggs are thickened and no visible egg liquid remains. Sprinkle with goat cheese and chives. Season to taste with more salt and pepper, if necessary, and another pinch red pepper flakes, to taste. Serve immediately.

Serves 4-6.

Adapted from Eggs