Scrambled Eggs with Mushrooms

1 tablespoon extra virgin olive oil

½ pound of mushrooms, wild or otherwise, cleaned (about 2 cups sliced) Pick mushrooms you like!

1 to 2 cloves of garlic (store bought in a jar is fine)

Salt and pepper to taste

1 to 2 tablespoons minced chives or green onions to taste

6 to 8 eggs or the equivalent of egg substitute

1 tablespoon heavy cream.

Heat the oil in the pan in a heavy skillet. Add the mushrooms and cook, stirring often until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with a pinch or salt or pepper and stir in the chives.

Beat the eggs or eggs substitute in a medium bowl. Add salt and pepper to taste and beat in the heavy cream, add to the skillet. Cook, stirring every few seconds until the eggs are scrambled. Remove from heat and serve.

Serves 4