Start by heating some olive oil in a frying pan over medium heat. Toss in the minced garlic and cook it for about half a minute until it smells amazing.

Next, add the sliced mushrooms. Let them cook for around 4 to 5 minutes, stirring now and then, until they’re soft and nicely browned.

Sprinkle in the rosemary and fennel seeds if you’re using them. Give everything a good stir to bring out those flavours.

Then, throw in the fresh spinach and cook it just until it wilts, which should take a minute or two.

Meanwhile, whisk the eggs in a bowl with a pinch of salt, pepper, a splash of liquid aminos, and a bit of liquid smoke until it’s all smooth.

Pour that egg mixture over the mushrooms and spinach in the pan. Turn the heat down to low.

Sprinkle grated Parmesan cheese over the top. Let it cook gently without stirring, until the eggs are almost set but still a little soft on top about 3 or 4 minutes.

Now fold the eggs or gently scramble them until they’re just how you like them.

Take the pan off the heat and slide your creation onto a plate. If you want, sprinkle some fresh parsley or chives on top for a little extra colour and flavour.

Serve right away and enjoy your delicious mushroom breakfast!