I like spinach and mushrooms in my scrambled eggs, and I typically use frozen, chopped spinach that I toss in the pan either frozen or, if I happen to think about it the night before, put some in a dish in the fridge. Lots of times, I don't even slice my mushrooms anymore, I just pop the stem out, break in half, and then break the cap into rough chunks. Add fat of choice (usually ghee with eggs) saute my veg until nearly done, toss in my eggs, scramble, scramble, scramble, and slide onto plate. Most times, I serve with a side of tomatoes or maybe left over roasted sweet potatoes, and some avoc