This is a recipe that even picky, vegetable hating eaters (like my husband) will enjoy! When I discovered it, we were mostly out of food in the house, and just had a few odds and ends. The spinach was left over from dinner the night before, the ham from earlier in the week, and the mushrooms were really just stems from some mushrooms that I was going to use to make mushroom caps. We had about half an onion left in the vegetable drawer, and a handful of eggs. Hunger (and leftovers) lead to...innovation :)
1/4 onion (chopped)
mushrooms (to taste)
Put It Together!
I like my onion fairly finely chopped, so I use a food processor to get it the right size.
Saute the onions and mushrooms (mushroom stems, in my case) in a frying pan with a bit of olive oil or butter. Once the onion starts to brown lightly or become a little softer, add the spinach (only if you are using fresh spinach-frozen or already cooked spinach can be set aside). Only cook it until the leaves begin to wilt, then set the onions and spinach aside in a dish and use the pan for the eggs.
Crack all three eggs in the pan, break the yolks, and scoot them around a bit with a spatula. Once the eggs start to firm up a bit, push them to one side of the pan and toss the ham in. If you use ham cubes you can mix it all up, but if you want to warm up sliced ham and serve it on the side, that works too. We like choices!
Turn off the heat and toss the veggies back in. Mix everything together, serve, and smile!