8 eggs
1/4 c. milk
1/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. Italian seasoning
1/8 tsp. pepper
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. pimento, chopped
Non-stick spray coating, butter, or butter
1/4 c. green onion, sliced

In a medium mixing bowl combine eggs, milk, salt, mustard, Italian seasoning, and pepper. Beat with a whisk until well blended. Stir in sliced mushrooms and pimentos, and set aside.

Spray an 8 inch skillet with non-stick spray or butter to cover bottom. Heat over medium high heat until a drop of water sizzles when added. Add the green onion and cook 1 minute or until tender. Add egg mixture to skillet. Cook without stirring, over medium heat until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes, until eggs are cooked thoroughly. Serve immediately.