Mushroom Spinach Scrambled Eggs in 20 Minutes

Instructions:

1. Prep the mushrooms. Slice the 1 cup of cremini mushrooms into thin, 1/8 inch pieces. Uniform slices ensure they all brown at the same time.
2. Whisk the egg base. Combine 4 eggs, 1 tbsp heavy cream, 1/2 tsp sea salt, and 1/4 tsp pepper in a bowl. Whisk vigorously until the mixture is frothy and pale.
3. Sauté the mushrooms. Heat 1 tbsp olive oil in the skillet over medium high heat. Add mushrooms and cook for 4 minutes until they are browned and shrunken.
4. Softened the aromatics. Lower the heat to medium and stir in the minced shallot. Sauté for 2 minutes until the shallot turns translucent and fragrant.
5. Wilt the greens. Toss in 2 cups of baby spinach. Stir constantly for about 1 minute until the leaves just begin to collapse.
6. Clear the center. Push the vegetables to the outer edges of the pan, creating a clear space in the middle for the eggs.
7. Pour the eggs. Reduce heat to low and pour the egg mixture into the center. Let it sit for 30 seconds until the bottom edge starts to set.
8. Fold the scramble. Using your spatula, gently pull the cooked edges toward the center. Repeat this slowly until soft, wet curds form.
9. Add the finish. Sprinkle the 2 tbsp of feta cheese over the top. Turn off the heat while the eggs still look slightly undercooked.
10. Garnish and serve. Fold one last time to incorporate the feta, then top with 1 tsp of chives. Serve while the steam is still rising.