• 2 whole eggs and 2 egg whites
• A bit of salt
• Salt-free garlic herb type seasoning
• Pepper
• Olive oil
• Medium onion, sliced; medium thickness as you really want that onion flavor to come through
• 3-4 portobello mushrooms, sliced
• 1 teaspoon of chives (mild) or green onions (stronger), chopped; extra for garnish
• 1 tablespoon of parmesan cheese
• Sriracha or ketchup (optional)

Steps

1. Preheat oven to 350 degrees.

2. Heat olive oil over low heat in a small oven-safe saute pan and slowly caramelize onions, about 15 minutes. It may look like a lot, but they will shrink up.

3. Increase heat to medium and throw in the mushrooms with onions until softened, about 5 minutes. Add a bit more olive oil if needed, but the mushrooms will release some liquid. Again, it may look like a lot, but you really want both the onions and mushrooms to come through, almost at even proportion to the egg. Season with a pinch of salt, salt-free garlic seasoning and pepper.

4. While onions and mushrooms are cooking, beat the eggs with a pinch of salt, salt-free garlic seasoning and lots of pepper. Mix in the chives.

5. Spread the onion and mushroom mixture evenly across the bottom of the pan. Pour the egg mixture over it.

6. Cook until the edges of the egg start to solidify and then sprinkle parmesan cheese on top.

7. Put the pan in the oven and cook through for about 5-7 minutes.

8. Garnish with more chives and pepper on top and slice in 4 wedges. Serve immediately with Sriracha or ketchup.