1. 2. 3. 4. Whisk eggs with cream. Heat a large saucepan over medium heat. Add butter and sauté vegetables, starting with onion and bell peppers. Follow up with mushrooms. Add in egg mixture and season with salt and pepper as desired. Once the eggs are softly scrambled, but not well done, take the eggs off the heat. Add shredded spinach and tofu. Softly fold in to wilt the spinach and heat the tofu, keeping in mind that the eggs should remain soft and creamy. Serve on toasted ciabatta and garnish with herbs before serving, hot.