Crispy Scrambled Eggs and Sautéed Spinach with Shiitake Mushrooms Chinese Breakfast Bowl

Ingredients

• 4 large eggs
• 2 cups fresh spinach, washed and chopped
• 1 cup shiitake mushrooms, sliced
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 green onion, thinly sliced

Instructions

1. 1

   Whisk the eggs in a bowl with salt and pepper until well combined. Set aside.

2. 2

   Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the chopped spinach and sauté for 3 minutes or until wilted. Transfer the cooked spinach to a plate and set aside.

3. 3

   In the same pan, add the remaining 1 tablespoon of olive oil and cook the sliced shiitake mushrooms for 5 minutes or until tender and slightly golden. Remove from heat and set aside.

4. 4

   In another non-stick pan, pour the whisked eggs and cook over low heat, stirring gently with a spatula until soft and fluffy. Keep warm.

5. 5

   To serve, place a portion of scrambled eggs in a bowl, top with sautéed spinach and shiitake mushrooms, and garnish with thinly sliced green onion. Enjoy your delicious Chinese breakfast!