Scrambled eggs with mushrooms and Iberian ham

Put the EVOO in a frying pan, add the chopped garlic and the cayenne.

In the meantime, wash and chop the mushrooms to the size you like. When the garlic is starting to brown add the mushrooms.

When they are half cooked add the diced ham, sauté together without overcooking the ham so that it does not come out and become hard. Beat the eggs and add to the pan stirring well, turn off and finish cooking the egg to your liking with the residual heat.