A delightful twist on scrambled eggs, featuring mushrooms and fresh herbs for a flavorful breakfast or brunch.
Heat the olive oil in a nonstick frying pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the mushrooms to the pan and sauté until they release their moisture and become tender.
Stir occasionally to cook the mushrooms evenly.
Stir in the scallions, chili pepper, and tomatoes, cooking until the tomatoes soften.
Adjust the heat to prevent the vegetables from burning.
Whisk the eggs in a mixing bowl and pour them into the pan. Season with salt and pepper.
Whisking the eggs incorporates air, making them fluffier.
Gently stir the eggs until they form soft curds and are cooked to your liking.
Remove the pan from heat slightly before the eggs are fully set, as they will continue to cook from residual heat.
Sprinkle the cilantro over the eggs and serve immediately.
Serve with a side of toast or fresh fruit for a complete meal.
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