½ medium onion, finely chopped
3 medium garlic cloves, pressed
2 tbsp chicken stock
1 cup sliced mushrooms
½ medium tomato, seeds removed and diced
3 large eggs
2 tbsp fresh basil
Salt and pepper to taste


Heat 1 tbsp in the wok
Sauté onion over medium low heat for 3 minutes, stirring frequently.
Add garlic and mushroom and continue to sauté for another 2 minutes
Add remaining stock, tomato, salt, and pepper and cook for another minute.
Beat eggs well, and season with salt and pepper
Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low.
Cover and cook for about 5 minutes, or until firm
Cut into wedges and serve

For extra flavour, add chorizo slices, bacon or ham