Mushroom, Spinach, and Swiss Scramble

• 8 large eggs
• kosher salt
• Pepper
• 2 tbsp. olive oil
• 1 medium onion
• 8 oz. cremini or white mushrooms
• 4 c. spinach
• 4 oz. Swiss or Gruyere

1. In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, about 8 minutes.
4. Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.
5. Meanwhile, heat the remaining tablespoon oil in a 10-inch nonstick skillet over medium heat.
6. Add the eggs and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.
7. Add the spinach to the eggs and cook, folding it in, until beginning to wilt.
8. Fold in the mushroom mixture and Swiss or Gruyere.

eggs, kosher salt, pepper, olive oil, onion, cremini, spinach, swiss

Taken from www.delish.com/recipefinder/mushroom-spinach-swiss-scramble-recipe-wdy0514 (may not work)