Herby Scramble

This one goes out to all of my fellow 9-5ers (or, let’s be honest, 9-7ers) who just want to have a quick and simple supper, before passing out face-down in front of an episode of House of Cards.




1/2 tbsp extra virgin olive oil

1 tbsp shallots, minced

1/2 tbsp scallions, sliced

2 baby bella mushrooms, sliced

1 handful baby spinach

1 to 2 large eggs

1 to 1 1/2 tbsp parsley (I just tear it up a bit instead of chopping – I’m tired!)

1 sprig of thyme (use only the leaves by scraping them off the stem)


Heat the olive oil in a small nonstick pan. Place your minced shallots in the pan and sauté until glassy. Add the mushrooms and spinach and cover. You can even add a couple teaspoons of water to help steam the mushrooms and spinach. Once your veggies are moistened, remove the lid to evaporate and remaining liquid. Crack your egg(s)* into the pan, then pour in the parsley, thyme, and salt and pepper to taste. Move the mixture around with a spatula (or, in my case, the last clean spoon in the house) until fully cooked and firm.

*You should always crack your eggs against a flat surface, like a cutting board or counter. Cracking eggs on a sharp edge, like the side of a bowl, is more likely to get eggshells in your scramble, and also can introduce bacteria into the egg.


That’s all folks! Enjoy your quick and yummy scramble with some goat cheese crumbled on top.

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