I am a major advocate of breakfast. Sometimes they are rushed, but if we can swing it, it is my favorite meal to share as a family. This scramble is one we make often. It is simple and can easily be adjusted to personal preference.
On a normal day I don't usually add the mushrooms, however, I was the only one who hadn't already eaten so I added them for a little extra treat.
On medium heat, drizzle a little olive oil in a pan.
Add the bacon and mushrooms. Even though I used bacon that was already cooked, I put it in here to bring it back to life a bit.
After about a minute, add the spinach. Don't over cook it! Just let it slightly wilt.
Once wilted, add the eggs. I usually whisk them with just a dash of 1/2 and 1/2. Add salt and pepper to taste. Stir together until eggs are fully cooked.
My favorite part about this is adding the shredded parmesan and tomatoes.
It tastes so fresh and all of the flavors mesh perfectly.
Note: Lately I have been replacing the olive oil with coconut oil, using coconut milk instead of 1/2 and 1/2 in the eggs, and omitting the cheese. It's another way to make this even more healthy without sacrificing the taste!
My whole family loves this and I feel great about starting off our day right!