Martha Rose Shulman's Scrambled Eggs With Mushrooms

Directions

1. 1
   Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet.
2. 2
   Add the mushrooms, and cook, stirring often, until they begin to sweat.
3. 3
   Add the garlic and a pinch of salt.
4. 4
   Cook, stirring, until the mushrooms are tender, five to eight minutes.
5. 5
   Season to taste with salt and pepper, and stir in the chives.
6. 6
   Beat the eggs in a medium bowl.
7. 7
   Add salt and pepper to taste, and beat in the milk.
8. 8
   Add to the skillet.
9. 9
   Cook, stirring every few seconds, until the eggs are scrambled.
10. 10
    Remove from the heat, and serve.