Spinach and Mushroom Egg Scramble

Nina’s Spinach and Mushroom Egg Scramble

Serves 2-3 (depending on how hungry you and your guests are)

Preheat broiler and place rack on top slot

Ingredients
4 eggs
1 cooked and chopped Italian sausage (I used Chicken Italian Sausage from Trader Joes)
1/2 c sliced mushrooms
1/2 c rougly torn baby spinach
1/4 c shredded Asiago Cheese
salt and pepper to taste
a little butter for the pan

Preparation
– Whisk eggs with a little salt and pepper
– Add the torn spinach to the egg mixture
– In medium small non stick pan, add the mushrooms (with nothing else) and let them cook on medium to medium high heat until they have browned nicely. Turn heat down to a low to medium heat.
– Now add a little butter to the pan and then also throw in the chopped sausage (make sure it’s cooked prior to adding to pan).
– Turn in pan until the sausage is heated.
– Pour the egg mixture in the pan and just turn with spatula continually untill the egg begins to look scrambled. – Never let the bottom get to hot so that the egg doesn’t burn or start to smell too eggy.
– Sprinkle the cheese over the top of the egg scramble.
– Now take the pan by the handle with your hand covered of course, and place on the top rack in the oven (or broiler) so that you can broil the egg mixture to ensure that it’s cooked all the way through. You don’t need to do this more than a minute.
– That’s it

Serve immediately by itself or spoon on top of a really good piece of toast. I toasted the flatbread that I made and then spooned the scramble in the center and folded it. It was delicious.
Enjoy!