Preheat oven to 400. In a mini cast iron skillet, saute mushrooms in olive oil for 3-4 minutes until some of the water has been released from them and they start to lightly brown.
Add garlic and shallots and continue sauteeing for another 2-3 minutes until fragrant.
Add spinach and saute until wilted, another minute. Add butter while skillet is still hot and let it melt into the veggies while you separate the eggs.
While veggies are resting in the skillet, separate 2 egg whites in a bowl, add 1/4 cup heavy cream, parmesan and whisk lightly to combine. Pour the egg white/cream mixture into the skillet, over the vegetables.
Dot with goat cheese and sprinkle a pinch of kosher salt and cracked black pepper on top.
Bake for 10 minutes. Remove skillet and crack 2 whole eggs on top of the baked egg whites and veggies. Put skillet back in the oven and bake for another 5 minutes. Remove skillet and let rest for 5 until eggs are done. If you don’t like runny eggs, bake for a few minutes longer.