Scrambled eggs with onions and mushrooms

Add the chopped onion to the EVOO preheated in the frying pan over medium-high heat.

When the onion is poached, add the sliced mushrooms and stir with a tongue or spoon so that they do not stick together and salt them.

While the mushrooms are sautéing with the onion, put the eggs in a bowl and add a pinch of salt.

Add the eggs to the pan, break the yolks with a spoon and stir a little.

Lower the heat and let the eggs set for a couple of minutes. Stir again with the tongue, cleaning well the walls of the pan and stop the fire. Let stand in the pan for a minute and stir again. Serve hot.