I could have just stopped at spicy parmesan eggs with garlic. Why don’t I alway cook my eggs with garlic? It’s amazing. However one does need the vitamins from vegetables and I had a bag of baby spinach waiting to be used. I thought about making a spinach salad or creamed spinach with it, but the eggs won that battle. I made this for myself so this recipe serves one, although you don’t really need a recipe to make an egg scramble right? So do what you do with what you want. This is what I did!

1/2 cup fresh baby spinach leaves

1/4 cup  mushrooms, chopped { any kind you want }

1/2 of a Serrano, diced

2 cloves garlic, minced

2 teaspoons olive oil

2 eggs

1 Tbls. water

2 Tbls. Parmesan cheese { I used Messana grated }

In a small bowl, whisk eggs together with water until well mixed. Then mix in the cheese. Set aside.

In a medium non-stick skillet heat to medium heat. Add olive oil, serrano chile and garlic. Saute for 1 minute and then add the spinach and mushrooms, cook until tender.

Next add egg mixture to the skillet. Turn to med-low heat and mix eggs in with the spinach mixture. Cook until the eggs are done.