In a large bowl break open the eggs, in the bowl. Add the water (as per recipe attached)and salt and pepper and whisk them together until light and fluffy.
Cut the mushrooms into slices and chop the onions into small pieces. Then sauté them in a little butter or ghee, adding the spinach leaves and stir them all up
Chop some tomatoes take the pips out, and add these into the scrambled eggs at the beginning of the cook. Toast a piece of bread, and serve on a plate garnished