Mushroom, Spinach, and Swiss Scramble

1. 1

   In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat.

3. 3

   Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, about 8 minutes.

4. 4

   Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.

5. 5

   Meanwhile, heat the remaining tablespoon oil in a 10-inch nonstick skillet over medium heat.

6. 6

   Add the eggs and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.

7. 7

   Add the spinach to the eggs and cook, folding it in, until beginning to wilt.

8. 8

   Fold in the mushroom mixture and Swiss or Gruyere.

* Per serving · 4 servings · Values may vary.

No additional tips available.