This is another family recipe, my dad used to make this every Saturday morning and it was definitely one of the highlights of the weekend. Beware, you will never see scrambled eggs the same way after this. Feel free to experiment with the ingredients and add or remove things based on your likings.
2 eggs (3 if you're really hungry)
1/2 Small Onion (diced)
1/3 Green Pepper (diced)
1/3 Red Pepper (diced)
1/3 cup Mushrooms (sliced)
1 slice Cheese
(Optional) 1 small bunch Parsley
(Optional) 1 small bunch Parmigiano Reggiano
Cut onion, green pepper and red pepper into small dices.
Cut mushrooms into 1 inch long slices.
Mix eggs in a bowl, add slice of cheese in small pieces and season with salt and pepper.
Season onion, green pepper and red pepper with salt and pepper and place in a pan with oil over medium heat.
Once vegetables start to soften, season mushrooms with salt and pepper and add to the pan.
Once vegetables start to brown we start to cook the eggs. Here's where the trick that makes this recipe great happens, we will slow cook the eggs.
Lower the fire to low heat, remove the pan from the heat (wait a little bit if pan is really hot) and add in the eggs.
Start scrapping the bottom of the pan and mixing continuously without stopping.
Cook until it becomes a cream (like the photo above), putting the pan inside and outside of the fire as needed to ensure the eggs keep cooking.
Serve and finish off with small chopped parsley and grated parmesan cheese.