Melt butter in a non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring often until light golden.
In a medium bowl whisk eggs, milk, herbs and pepper together until well combined. Pour over the mushrooms, shake the pan to allow the egg to run to the base of the pan. Cook, without stirring for 30 seconds.
Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand for 1 minute (the heat in the pan is enough to cook the eggs through).
Serve immediately with toast.
Ingredients
Directions
Melt butter in a non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring often until light golden.
In a medium bowl whisk eggs, milk, herbs and pepper together until well combined. Pour over the mushrooms, shake the pan to allow the egg to run to the base of the pan. Cook, without stirring for 30 seconds.
Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand for 1 minute (the heat in the pan is enough to cook the eggs through).
Serve immediately with toast.