Ingredients
3 fresh mushrooms, chopped2 tablespoons chopped ripe olives1 green onion, chopped2 garlic cloves, minced1 teaspoon butter6 large eggs1/4 cup whole milk1/4 cup canned tuna, drained and flaked1 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded cheddar cheese
Preparation
In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.
