Mushrooms and Eggs

• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 shallots, sliced
• 1/4 pound shiitake or other mushrooms, tough stems removed and caps chopped
• 1/4 cup chopped fresh parsley leaves
• 5 eggs
• 1 tablespoon milk
• Salt and black pepper to taste
• Crostini (page 41), optional

1. Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.
2. Add the garlic and shallots and cook, stirring, until softened and fragrant, about 2 minutes.
3. Stir in the mushrooms and half the parsley; cover and cook until the mushrooms are soft, about 10 minutes.
4. Meanwhile, beat the eggs with the milk.
5. When the mushrooms are done, turn the heat to low and stir in the egg and milk mixture.
6. Cook, stirring occasionally, just until the eggs have set.
7. Season with salt and pepper, spoon on top of crostini if you like, garnish with the remaining parsley, and serve.

extra virgin olive oil, garlic, shallots, shiitake, parsley, eggs, milk, salt, crostini

Taken from www.epicurious.com/recipes/food/views/mushrooms-and-eggs-385648 (may not work)