1. In a large non stick skillet sprayed with vegetable oil sauté mushrooms on medium heat for 5 minutes. Add onions and sauté for 3 minutes. Add sugar, turn heat to low and cook for 3 minutes, stirring often. Add spinach and cook for 1 minute. Set aside. Wipe out pan spray with vegetable oil.
2. Add eggs and cook on medium heat just until sides begin to cook, about 2 minutes. Add vegetable mixture along with brie cheese and cook another 2 minutes until eggs are set. Flip in half and place on serving plate.
2 tsp vegetable oil
1 1/2 cups diced oyster mushrooms
1/2 cup diced red onions
1 tsp brown sugar
1 cup chopped baby spinach
3 eggs (beaten) or 3/4 cup egg substitute
1 oz diced brie cheese
1/3 cup diced avocado
Fruit cut into equal size skewered (strawberries, melons, pineapples)