Preheat your skillet over medium heat for about 2 minutes. While warming, crack 4 large eggs into a mixing bowl and whisk until uniform and pale yellow.

Add 1 tablespoon of butter or olive oil to the heated skillet and melt for about 30 seconds. Add 1 cup of sliced mushrooms and cook for 3-4 minutes until tender. Incorporate 2 cups of fresh spinach and cook until wilted, about 1 minute.

Reduce heat to low and pour the whisked eggs into the skillet, ensuring they cover the vegetables. Stir gently, cooking for about 4-5 minutes until the eggs begin to set around the edges.

Gently fold the mixture to create soft curds, stirring frequently for 2-3 minutes until eggs are cooked but still moist and fluffy, with greens and mushrooms dispersed throughout.

Remove from heat, taste and adjust seasoning with salt or pepper as needed. Sprinkle chopped herbs on top and serve immediately.