Ingredients

• 6 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 1 cup chopped baby spinach
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 350°F.
In a large bowl, whisk the eggs and milk. Season it with salt and pepper to taste and set it aside.
In an oven-safe skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they begin to soften, 4 to 5 minutes. Add the spinach and cook, stirring, until it has wilted, about 1 minute. Add the garlic and cook for another 30 seconds. Pour the egg mixture into the skillet and mix well.
Bake until the eggs are completely set, about 8 to 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.