Heat a non-stick skillet over medium heat. Add thinly sliced mushrooms and cook for about 5 minutes, stirring occasionally until golden brown.

Add fresh spinach to the skillet with the sautéed mushrooms and sauté for 2-3 minutes until the spinach wilts.

Crack 4 large eggs into a mixing bowl and whisk vigorously for about 1 minute until blended and frothy.

Pour the whisked eggs into the skillet over the sautéed mushrooms and spinach. Cook gently on low to medium heat, stirring constantly.

Transfer the scrambled eggs onto warm plates and garnish with optional crumbled feta cheese or fresh herbs.