Ingredients

Method

In a small bowl, whisk together the eggs and milk, then set aside.
Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the mushrooms and cook until tender. Season with black pepper and Seven Colours Grill Seasoning™.
Stir in the garlic and cook for 2–3 minutes until fragrant.
Add the baby spinach and allow it to wilt.
Add the butter, let it melt, then pour in the egg mixture. Gently stir and cook until the eggs are softly scrambled, taking care not to overcook them.
Adjust the seasoning with salt if needed and serve immediately.
Tip:
Add grated cheese for extra creaminess and flavour.