INGREDIENTS
1 tbsp
vegetable oil
12 oz
sliced mushrooms
2 cups
baby spinach (, packed)
salt and black pepper
4
large eggs
2 cups
cooked quinoa
balsamic vinegar glaze ((reduced balsamic vinegar, you can make it by heating 1 cup balsamic vinegar in a saucepan over medium heat and letting it reduce in half and thicken))