– ½ tablespoon cooking oil – This helps sauté the veggies without sticking, providing a light base for even cooking and a touch of richness.

– ¼ cup finely diced onion (about 35 g) – Adds a sweet, aromatic flavor that builds the dish’s foundation and offers a bit of crunch.

– 1½ cups thinly sliced mushrooms (about 150 g) – Brings an earthy taste and texture, plus vitamins like B and D for a nutritious boost.

– ½ cup fresh baby spinach (about 15 g) – Provides fresh greens that wilt quickly, delivering iron, vitamins, and a pop of color to the mix.

– 2 whole eggs – Serve as the main protein source, offering creamy texture and essential nutrients like protein and healthy fats.

– 1 large egg white (about 30 g) – Lightens the dish while adding extra protein without much extra calories, making it heart‑friendly.

– 1 teaspoon water – Helps whisk the eggs smoothly for a fluffy scramble that cooks evenly and stays moist.

– Kosher salt, to taste (about ⅛ tsp for the egg mixture + a pinch for seasoning) – Enhances all the flavors without overwhelming them, bringing out the natural tastes of the veggies and eggs.

– Freshly ground black pepper, to taste – Adds a subtle kick and depth, balancing the mild flavors for a well‑rounded taste.

– 2 tablespoons grated cheese (optional; any meltable cheese) – If used, it melts in for a creamy finish, adding a savory note and extra calcium.