Gruyère, Bacon, and Spinach Scrambled Eggs

Ingredients

8 large eggs

1 tsp. Dijon mustard

Kosher salt and pepper

1 tbsp. olive oil or unsalted butter

2 slices thick-cut bacon, cooked and broken into pieces

2 c. spinach, torn

2 oz. Gruyère cheese, shredded

Directions

Whisk together eggs, Dijon mustard, 1 tablespoon water, and 1/2 teaspoon salt and pepper in a large mixing basin.

In a 10-inch nonstick skillet, heat the oil or butter over medium heat. Cook, tossing with a rubber spatula every few seconds, until eggs are done to your liking, about 2 to 3 minutes for medium-soft eggs. Combine the bacon, spinach, and Gruyère cheese in a mixing bowl.