Martha Rose Shulman's Scrambled Eggs With Mushrooms

• 1 tablespoon extra virgin olive oil or unsalted butter
• 1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
• 1 to 2 garlic cloves (to taste), minced (optional)
• Salt
• freshly ground pepper to taste
• 1 to 2 tablespoons minced chives (to taste)
• 6 to 8 eggs
• 2 tablespoons low-fat milk

1. Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet.
2. Add the mushrooms, and cook, stirring often, until they begin to sweat.
3. Add the garlic and a pinch of salt.
4. Cook, stirring, until the mushrooms are tender, five to eight minutes.
5. Season to taste with salt and pepper, and stir in the chives.
6. Beat the eggs in a medium bowl.
7. Add salt and pepper to taste, and beat in the milk.
8. Add to the skillet.
9. Cook, stirring every few seconds, until the eggs are scrambled.
10. Remove from the heat, and serve.

extra virgin olive oil, wild mushrooms, garlic, salt, freshly ground pepper, chives, eggs, lowfat milk

Taken from cooking.nytimes.com/recipes/1013309 (may not work)