Heat 1 tablespoon of the olive oil in a skillet over medium heat.
Add the mushrooms and a dash of salt and pepper. Saute for 5 minutes, until the mushrooms are soft. Add the spinach and saute for a minute or so, until the spinach is wilted. Remove the veggies from the pan.
In a bowl, whisk the eggs, half and half, garlic powder, dill, and a dash of salt and pepper until the ingredients are well combined.
Heat the remaining tablespoon of olive oil in the skillet over low heat. Pour in the egg mixture, scrambling them with a spatula by gently pulling them across the pan to form large, soft curds. Once the eggs are thickened, add the cooked vegetables and stir until no visible liquid egg remains. Add more salt and pepper, if needed.
