8 large eggs
2 table spoon butter
1 cup sliced mushrooms
1/4 cup light cream or 2% milk
Salt and ground black pepper to taste
Cooking time: 10min
Saute mushrooms in butter until they have browned.
Beat eggs lightly, add cream or milk and mix only until blended. Pour mixture into the skillet over the mushrooms. Add salt and pepper to taste. Stir and cook over low heat until eggs are soft-firm.