Method

1. Start with your filling: use whatever you have in the fridge! We had mushrooms and onions, but be creative as you like.

2. Sautee mushrooms and green onion in olive oil and butter with salt, pepper and thyme.

3. Remove from pan and set aside fillings

4. Add 3 eggs to a bowl and whisk eggs thoroughly until homogenous. Add big pinch of salt and whisk for a few more seconds.

5. Add 1 tsp butter to small pan (note: make sure your pan is proportionate to number of eggs used).

6. Add eggs to pan

7. Use spatula to gently pull egg curds toward center of pan.

8. Repeat above as eggs cook.

9. While pulling egg curds toward the center of the pan, gently tilt pan to let uncooked eggs find the outer perimeter of pan to cook.

10. Repeat above as eggs cook.

11. Flip eggs in pan!

12. Add fillings to one half of the eggs.

13. Fold and remove from heat.

14. Plate, add more green onion and hot sauce to the top, and enjoy!