Ingredients
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3 tablespoons canola oil or 3 tablespoons olive oil
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4 medium white mushrooms, trimmed and cut into 1/4-inch dice
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2 scallions, thinly sliced (using both white and green sections)
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1 small tomatoes, finely chopped
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1 tablespoon fresh cilantro, finely chopped
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8 eggs, lightly beaten
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salt, to taste
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fresh ground black pepper, to taste
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1/2-1 fresh hot green chili pepper, finely chopped
Instructions
- Put the oil in a large nonstick frying pan and set over high heat.
- When hot, put in the mushrooms. Stir and fry until the mushrooms appear silken.
- Add the scallions, green chile, and tomato. Turn the heat to medium and stir until the tomato softens.
- Add the cilantro, eggs, and salt and pepper to taste. Stir the eggs gently until they form thick, soft curds or are done to your taste.
- Remove from the heat and serve immediately.