1 Tbsp olive oil
1/2 onion, diced
1/2 bell pepper, diced
1 clove garlic, minced
1 cup mushrooms, sliced
Salt and pepper
1 tsp cumin
1 cup arugula, chopped
3 eggs
1 Tbsp milk
2 Tbsp feta cheese

Heat olive oil in a pan on medium-high heat. Add in onion, bell pepper, and garlic. Season with salt, pepper, and cumin. Cook, stirring occasionally, for 2 minutes. Add in mushrooms and cook until onion is slightly translucent.

In a separate bowl, whisk together egg and milk until mixture is uniform. Spread out onion mixture evenly in pan and pour eggs over top covering the entire bottom of the pan. Sprinkle chopped arugula and feta cheese on top. Season with salt and pepper. Cook for two minutes and then use spatula to chop and spread out egg mixture, allowing uncooked egg to flow to the bottom of the pan. Toss egg mixture with spatula until nearly all of the egg is cooked. Remove from burner and allow egg to finish cooking in hot pan.