1. Heat a non-stick skillet over medium heat.

2. Add the sliced mushrooms and cook until they release their moisture and become tender.

3. Add the fresh spinach leaves to the skillet and cook until wilted.

4. In a separate bowl, whisk together the eggs, salt, and pepper.

5. Add the egg mixture to the skillet and stir gently until the eggs are cooked through.

6. Sprinkle shredded cheddar cheese over the top of the scramble and let it melt.

7. Serve hot and enjoy your delicious keto Mushroom, Spinach, and Cheese Scramble!