Heat a large nonstick skillet over medium heat. Add olive oil to pan and swirl to coat.
Add onion and mushrooms. Cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly.
Add chopped tomato, spinach, and pepper. Cook, covered, 3 minutes or until greens wilt. Remove pan from heat and keep warm.
Cook eggs to your desired liking, I prefer sunny side up with this medley and toss a bit of cheese on top to melt into the yolks.