3/4 tablespoons olive oil
4oz of Veggie Box golden oyster mushrooms cut into
slices (all of your share)
Veggie Box Scallions
Veggie Box Spinach
Kosher salt, freshly ground pepper
1 1/2 tablespoons unsalted butter, cut into pieces
1 small sprig of thyme
1 garlic clove, crushed

3/4 tablespoons olive oil 4 oz of Veggie Box golden oyster mushrooms cut into 1 1/2 tablespoons unsalted butter, cut into pieces 1 small sprig of thyme 1 garlic clove, crushed

Preheat the oven to 400 degrees F. Heat the oil in a 10-inch ovenproof skillet. Add the mushrooms and cook over medium heat, covered, until softened but not browned, about 6 minutes. Add a small splash of water, add the spinach and scallions, and cook for a few more minutes. Meanwhile, in a medium bowl, beat the eggs, milk, cheese if using and 1/4 teaspoon each salt and pepper. Add to the skillet with the sauteed veggies; cook until the eggs begin to set at the edges, about 30 seconds. Using a spatula, lift the edges and tilt the pan, letting the uncooked eggs seep underneath. Cook until the bottom is set, about 3 minutes. Transfer to the oven and bake until fluffy, 8-10 minutes; cut into 6 wedges.