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1
Heat 1 tablespoon olive oil in a wide, heavy nonstick skillet or a wok over high heat.
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2
Add mushrooms.
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3
Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes.
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4
Turn heat to medium, add another tablespoon oil and onion or shallots and cook, stirring, until just tender, 3 to 5 minutes.
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5
Add minced garlic, thyme and rosemary or sage.
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6
Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes.
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7
Add wine and cook, stirring, until it is no longer visible in the pan.
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8
Taste and adjust seasoning.
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9
Remove from heat.
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10
Beat 1 of the eggs in a small bowl and season with salt and pepper.
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11
Heat an 8-inch nonstick omelet pan over medium-high heat until hot.
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12
Add 1 teaspoon olive oil, swirl pan, then add egg and swirl pan to coat evenly.
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13
Shake and tilt the pan and lift the edges of the egg pancake with a rubber spatula to allow egg to run underneath itself.
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14
When just about set flip over to briefly cook any runny egg on top, then transfer to a plate.
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15
Repeat with remaining egg.
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16
Cut egg pancakes into strips.
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17
For bruschette, lightly toast bread and brush with olive oil.
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18
If desired, rub with a cut clove of garlic.
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19
Top with mushrooms.
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20
Sprinkle on Parmesan and egg strips, garnish with chopped parsley, and serve.
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21
For quinoa bowls, spoon quinoa into wide bowls and top with mushrooms.
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22
Sprinkle on Parmesan and egg strips.
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23
Garnish with chopped parsley, and serve.
