Eggs and Mushrooms As I Like It!

This is meal I liked to eat when I was a kid, and I still like it today. It can be nice light lunch or light supper. And if you want nice breakfast eggs that’s the meal for you. It goes well with lettuce salad and beer.

• Ready In: 15 mins
• Serves: 1
• Yields: 1 portion

Ingredients

• 3  eggs
• 50  g mushrooms (white, cultivated)
• 10  g onions (finely sliced)
• 1⁄8 cup milk
• 3  g salt
• 3  g pepper
• 5  g parsley (leaves, sliced)
• 1  tablespoon olive oil

Directions

1. Sauté finely sliced onion on olive oil until translucent. Slice mushrooms into tiny leaves and sauté until soft. Season mushrooms during this with salt and pepper. If water from mushrooms evaporates before they are done, add some water (just a teaspoon on two) and continue to sauté it until they are done.
2. Wisk eggs in separate bowl together with milk. Add parsley leaves into mixture.
3. When mushrooms are soft, add eggs and stir them in a pan. Fry until eggs are done. Serve hot.