Scrambled Eggs with Mushrooms and Feta

Ingredients

• 4-5 brown Crimini mushrooms
• 1-2 tsp. olive oil
• 3 eggs
• 1/2 tsp. Spike, or more, to taste
• 1 oz. Feta cheese

Directions

1. Rinse the mushrooms, then slice them into 4 pieces each, or smaller pieces if any are large.
2. Whisk the eggs together with the Spike seasoning.
3. Warm 1 tsp. olive oil in a nonstick frying pan. Add the mushrooms and cook until they begin to soften and take on color, with most of the moisture cooked away. Transfer the mushrooms to a bowl.
4. Clean out the pan with a paper towel, then add another tsp. olive oil and warm it over very low heat.
5. Pour in the eggs and immediately begin moving them with a plastic turner, sweeping across the bottom and around the sides of the pan continuously for 1-2 minutes, until they look roughly half cooked. The exact time depends on your heat, but when the mushrooms go back in, the eggs should still be quite loose.
6. Return the mushrooms to the eggs, plus 1-2 tsp. of the juices that have collected in the bowl. Keep stirring and scraping the pan for about 1 minute more, just until the eggs begin to set.
7. Sprinkle in half of the Feta cheese, stir a single time, and shut off the heat. Since the eggs keep cooking once the burner is off, don't let them go too far; scrambled eggs should stay very soft.
8. Slide the eggs onto a serving plate. Finish with the remaining Feta cheese and serve immediately.