Mushroom and Spinach Breakfast Scramble

Clean and slice 8 oz of cremini mushrooms. Halve 1/2 cup of cherry tomatoes. Finely dice 1 medium shallot and mince 2 cloves of garlic.

In a medium bowl, whisk 6 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced shallot and sauté for 2 minutes until translucent.

Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

Add 1 teaspoon of fresh thyme leaves to the mushroom mixture and stir to combine.

Add 3 cups of fresh spinach to the skillet in batches, stirring until wilted, about 2 minutes.

Add the halved cherry tomatoes and cook for 1 minute more. Transfer the vegetable mixture to a plate and keep warm.

Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tablespoon of olive oil.

Pour the whisked eggs into the skillet. Let them set slightly, then use a spatula to gently pull the eggs from the edges toward the center, creating large, soft curds.

When the eggs are about 75% set but still slightly wet, fold the vegetable mixture back into the eggs.

Crumble 2 oz of goat cheese over the top and gently fold it in, allowing it to slightly melt.

Remove from heat when eggs are just set but still moist (they will continue cooking slightly from residual heat).

Slice 1 medium avocado and divide between two plates. Serve the scramble immediately alongside the avocado slices.