Scrambled eggs with mushrooms.

We start by removing all the liquid from the mushroom cans and rinsing them with water. Chop them (or leave them in slices, as you prefer) and put them in a sauté pan with a little oil, parsley and garlic (chop the garlic into small pieces).

Add the onion, peas and ham (in my case I bought the packets that come in squares) when the mushrooms are almost cooked and sauté for a few more minutes.

Finally, add the eggs (I usually put 1 per person) and stir everything together until the eggs are cooked to your liking.