Harshita Sinha
Eggs, mushrooms, onions, garlic, spinach, cheese, olive oil, salt & pepper.
Slice mushrooms, chop onions, mince garlic, and rinse spinach.
Heat ghee in a pan.
In a skillet, heat olive oil. Cook onions and garlic until soft, then add mushrooms and spinach.
In a bowl, whisk eggs with salt, pepper, and a handful of shredded cheese.
Pour egg mixture over the sautéed veggies. Cook on low until edges set.
Transfer skillet to a preheated oven at 375°F (190°C) for 10–12 mins, or until fully set and golden.
Slice and serve warm—perfect for breakfast, lunch, or dinner.