Delicious Scrambled Eggs

A recipe I picked up from a friend's mother a few years ago. I love it for its versatility... I love to have it with buttered toast for breakfast or rice for dinner.

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   1) To prepare your vegetables, wash them and then slice the mushroom according to personal preference. I slice quite thick. Cut a quarter of an onion (both regular and red taste great - red for a slightly sweeter taste) and dice or chop roughly, again to personal taste.
   
   2) Break the two eggs into a bowl and whisk with a fork until they're a pale yellow and slightly frothy. Season if you want to.
   
   3) Melt a small amount of butter in a frying pan on medium-high heat. Butter can easily be substituted for margerine/oil, or you can dry-fry. I use Clover margerine because it's my preferred taste.
   
   4)When the butter is heated, add the onions and mushroom to the pan and fry until the onions are soft and the mushrooms reduce in size.
   
   5) Pour in your egg mixture and stir continuously until the egg is set.
   
   6) If you're adding cheese, turn off the heat and sprinkle the cheese on top when the egg is still in the pan to ensure that it melts.
   
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   If you'll serve this with rice, it can taste very nice if you cook some peas and then fry them in with the egg. Add soysauce and the rice to the pan and heat to make an easy egg fried rice. :)