Instructions

• Crack 2 large eggs and 1 large egg white into a small bowl. Add 1 teaspoon water and kosher salt and black pepper. Whisk until blended.
• Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium heat until shimmering.
• Add 1/4 cup onions to the skillet and cook, stirring occasionally, until tender and golden, about 3 to 4 minutes.
• Add 1 1/2 cups thinly sliced mushrooms to the skillet and cook, stirring, until the mushrooms are tender and beginning to brown, about 3 to 4 minutes.
• Add 1/2 cup fresh baby spinach and cook, stirring, until the spinach is wilted, about 30 seconds to 1 minute.
• Reduce the heat to medium-low. Pour the whisked egg mixture evenly over the vegetables.
• Let the eggs sit briefly until they begin to set at the edges, then gently stir and fold the mixture with a spatula until the eggs are thickened and no liquid egg remains, about 1 to 2 minutes. If using 2 tablespoons cheese, sprinkle it over the eggs as they start to set so it melts.
• Remove the skillet from the heat, adjust seasoning with kosher salt and black pepper if desired, and serve immediately.