4 Tbsp. butter, cubed

1/2 yellow onion, sliced

1/4 cup crimini mushrooms, sliced

1 Tbsp. thyme, chopped

1 Tbsp. rosemary, chopped

Pinch of Kosher salt

Black pepper to taste

2 cloves garlic, chopped

3 whole eggs, whisked

3 oz. goat cheese

Chives, chopped, to taste

  • Make the filling.  Choose from array of toppings and sauté together.
  • Whisk eggs.
  • Eggs go into buttered nonstick 8” pan.
  • Once eggs set, fill with sautéed toppings.
  • Fold in half.  Sprinkle with chopped chives.
  • Plate.
  • Make small salad for garnish with arugula, cherry tomato, lemon juice, olive oil, salt, and pepper.