Directions

1. Whisk eggs in a medium bowl until fully blended. Season with salt and pepper. Set aside.

2. Melt the butter (or heat the oil) in a large skillet over medium heat. Add the chopped onions and sauté for 2 to 3 minutes or until the onions are translucent. Add the mushrooms and sauté until they are tender and lightly browned. Stir in the garlic and sauté 1 to 2 minutes or until fragrant.
3. Add the soy sauce. Cook for 2 minutes and stir constantly to scrape browned bits from the bottom of the skillet.
4. Add the eggs to the cooked vegetables in the skillet. Gently stir the ingredients with a spatula until well blended. Reduce the heat to medium-low, then continue to cook and stir the egg mixture just until the eggs are set but still creamy.
5. Spoon the scrambled eggs onto 4 plates. Garnish with the parsley or chives.
6. Sprinkle with the Egg Topping and serve with your favorite toasted bread and/or green salad.