Spinach and mushroom scrambled eggs

Spinach and mushroom scrambled eggs (serves 2) - 2 portobello mushrooms, thinly sliced -.half a bag fresh spinach, chopped - 1tsp olive oil - 2 eggs, lightly beaten - 2 egg whites, lightly beaten  - salt and pepper 

Sauté the mushrooms and spinach in the olive oil until they're tender. Whisk the eggs, egg whites and salt and pepper to taste. Add the egg mixture and cook, with the occasional stir, until completely set. Serve with some lovely sourdough or rye bread.