Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  wild mushrooms -- assorted
  2        tablespoons  olive oil
     1/4      teaspoon  pepper -- freshly ground
  8                     eggs
  2        tablespoons  whipping cream
  2        tablespoons  chives -- freshly snipped
  1         tablespoon  rosemary -- freshly snipped
  1         tablespoon  thyme -- freshly snipped
     1/4      teaspoon  salt
     1/4      teaspoon  pepper -- freshly ground
  2        tablespoons  butter

Preparation:

Remove stems from shitake mushrooms, if using. Quarter large mushrooms Cook mushrooms in olive oil over medium-high heat 4 to 6 minutes until tender; season with pepper. Set aside and keep warm. In a large mixing bowl beat eggs. Whick in cream and fresh herbs. Season with salt and pepper. In a large skillet, melt butter over medium heat. Pour in egg mixture and cook over low heat, stirring occasionally. When eggs are still glossy but not wet, spoon onto a warm serving plate and top with the cooked mushrooms.

Nutritional Information:

274 Calories (kcal); 24g Total Fat; (79% calories from fat); 11g Protein; 3g Carbohydrate; 400mg Cholesterol; 307mg Sodium