Martha Rose Shulman's Scrambled Eggs With Mushrooms

1. 1

   Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet.

2. 2

   Add the mushrooms, and cook, stirring often, until they begin to sweat.

3. 3

   Add the garlic and a pinch of salt.

4. 4

   Cook, stirring, until the mushrooms are tender, five to eight minutes.

5. 5

   Season to taste with salt and pepper, and stir in the chives.

6. 6

   Beat the eggs in a medium bowl.

7. 7

   Add salt and pepper to taste, and beat in the milk.

8. 8

   Add to the skillet.

9. 9

   Cook, stirring every few seconds, until the eggs are scrambled.

10. 10

    Remove from the heat, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.