Mushroom and Leek Scrambled Eggs

Makes 2 servings

2 tablespoons olive oil
1 ounce sliced crimini mushrooms (about 1/3 cup)
1 ounce sliced leeks, just the whites (about 1/4 cup)
2 cloves garlic, slivered
2 eggs, beaten well
Salt and freshly ground black pepper

  1. Place a small sauté pan on the stove over medium heat. Let it heat for a few minutes; test it by sprinkling a few drops of water into the pan; they should either evaporate in 1 second or skitter across the pan and take just a few seconds to evaporate.
  2. Add the olive oil to the pan. Then add the mushrooms, leeks, garlic, salt, and pepper. Sauté for 1 to 2 minutes, or until everything is soft.
  3. Add the eggs and season again with salt and pepper. Cook the eggs to your desired doneness and serve hot.