A quick and nutritious high-protein breakfast made with scrambled eggs, mushrooms, and spinach. Perfect for busy mornings.

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Crack the eggs into a bowl, add milk (if using), and whisk until well combined. Season with a pinch of salt and pepper.
Heat olive oil or butter in a nonstick skillet over medium heat.
Add mushrooms to the skillet and sauté for 3-4 minutes until softened and lightly browned.
Add spinach and cook for another 1-2 minutes until wilted.
Reduce heat to low, pour in the eggs, and gently stir to scramble.
Cook the eggs, stirring occasionally, until they reach your desired doneness.
Remove from heat, sprinkle with Parmesan cheese if desired, and serve immediately.