On medium heat, use a spray (or small pad of butter) to coat a medium to large sized frying pan and start sautéing the mushrooms and onions for about 3 minutes or until soft, then add in the spinach. Lower the heat slightly and continue cooking until the spinach wilts down. Then add the beaten egg mixture along with the cheese and use a spoon or spatula to mix the ingredients around in the frying pan, making sure the egg mixture does not stick to the bottom of the pan.

Continue mixing and cooking your scramble until desired doneness, usually around 10 minutes. Only add the tomatoes a minute or so before you think the eggs will be done to prevent them from becoming soggy.

Challah French Toast

Who doesn't love French toast? For this delicious breakfast favorite we've traded in plain old sandwich bread for a rich, braided loaf of challah, which is actually made from eggs and perfect for French toast.

(Recipe adapted from Wholefoodsmarket.com)

What you'll need:

8 - 10 slices of challah bread cut about 1 inch thick

6 large eggs

3/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon sugar

1 tablespoon butter

maple syrup (optional)

(Serves 4 - 6)

Whisk the eggs, milk, vanilla, cinnamon and sugar in a small bowl. Over medium heat, start melting the butter in a large frying pan. Dip each slice of challah in the egg mixture, being sure to coat both sides thoroughly, then hold the slice over the bowl to release any excess. Cook the challah in the frying pan in a single layer for 3 to 4 minutes per side (flipping once), until both sides are golden brown and cooked through. Transfer the finished French toast slices to a plate. Repeat cooking process with remaining slices. Feel free to top with maple syrup, powdered sugar, and/or berries (strawberries, blueberries, blackberries or all 3 taste great).