Mushrooms and Eggs

1. 1

   Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.

2. 2

   Add the garlic and shallots and cook, stirring, until softened and fragrant, about 2 minutes.

3. 3

   Stir in the mushrooms and half the parsley; cover and cook until the mushrooms are soft, about 10 minutes.

4. 4

   Meanwhile, beat the eggs with the milk.

5. 5

   When the mushrooms are done, turn the heat to low and stir in the egg and milk mixture.

6. 6

   Cook, stirring occasionally, just until the eggs have set.

7. 7

   Season with salt and pepper, spoon on top of crostini if you like, garnish with the remaining parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.