Scrambled eggs with mushrooms and Spanish ham

Scrambled eggs with mushrooms and Spanish ham

Ingredients (4 servings)

800 g assorted mushrooms . I’ve used frozen mushrooms.

8 slices Spanish ham (about 160 g), chopped - You can use prosciutto
4 medium cloves of garlic
4 large eggs 
Freshly ground black pepper and salt to taste
Herbs de Provence to taste
Extra virgin olive oil, to sauté mushrooms
Chives for garnish

Directions

Heat a dash of extra virgin olive oil in a large skillet and sauté the cloves of garlic, minced. Then add the mushrooms and continue sautéing at low heat until mushrooms give off most of their liquid.

                      

                                                                             
When the liquid is reduced, add to the mushrooms salt and pepper to taste and the chopped ham. 

Break the eggs into the skillet.

Stir to combine the eggs and the ham with the mushrooms.

Cook until the eggs are set at your taste.

Sprinkle with herbs de Provence and serve immediately garnished with chopped chive. And enjoy!