Start by cleaning the mushrooms. Use a damp cloth to wipe them down, and then slice them thinly. Crack the eggs into a mixing bowl, season with Spike Seasoning, and whisk until the yolks and whites are fully combined.
Heat the olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the sliced mushrooms. Sauté for about 4-5 minutes, stirring occasionally, until they are golden brown and tender.
Reduce the heat to low. Pour the whisked eggs over the sautéed mushrooms. Allow them to sit for a few seconds before gently stirring with your spatula. Continue to cook, stirring occasionally, until the eggs are just set but still slightly runny.
When the eggs are nearly done, sprinkle the crumbled feta cheese over the top. Give everything a gentle stir to incorporate the feta without breaking it down completely.
Once the eggs are cooked to your liking, remove the skillet from the heat. Serve the scrambled eggs with mushrooms and feta hot, garnished with fresh herbs if desired.
