Ingredients:

* 3 to 5 eggs

* Pinch of salt

* 1 tbsp olive oil or cooking oil

* 1/4 cup sausage, chopped

* 1/4 cup mushrooms, diced

* 1/2 tomato, diced

* Handful (or more) of fresh spinach, stems optional

* White cheddar cheese (or whatever you have on hand) shaved or shredded

* 1/4 tbs (optional) Greek Freak seasoning or a spice blend of your choice

Directions

Preparation:

* Crack the eggs into a bowl and whisk with a fork until well blended. Add a pinch of salt. (Fun fact. Eggs can be less firm, and they will maintain moisture if salted prior to cooking)

* Chop the sausage, mushrooms, and tomatoes.

Cooking the Sausage and Vegetables:

* Heat a cast iron pan over medium heat and add a small amount of oil.

* Add the chopped sausage to the pan and cook until it starts to brown.

* Add the diced mushrooms and cook until they soften and release their moisture.

* Add the chopped spinach and diced tomatoes to the pan and cook until the spinach wilts and the tomatoes soften.

Cooking the Eggs:

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* Pour the beaten eggs into the pan, ensuring they spread evenly over the sausage and vegetables.

* Stir gently, moving the mixture around the pan until the eggs start to set.

* Personally, I'm a big fan of Greek Freak seasoning. If you have something similar, liberally shake it on now.

* Before the eggs are fully cooked, sprinkle the shaved white cheese over the top.

* Continue to cook, gently folding the eggs until they are creamy, and the cheese is melted.

Finishing Touch:

* Toss the sliced scallions on top before serving to add a pop of color and a slight hint of onion flavor.

* Allow the eggs to cook to your desired consistency, then remove the pan from the heat.

Serving:

* Serve your savory breakfast scramble immediately on a plate.

* Top with scallions for color and flavor, unless you're cooking for a goblin.

* Optional: Toast some bread, rolls, or buns in the same pan with a generous pat or three of melted butter for a delicious side.