Veggie Protein scramble

•  1 tbsp butter
• 1 oz. (61⁄3 tbsp) mushrooms, sliced
• 3 eggs
• 1 oz. (3 tbsp) red bell peppers, diced
• salt and ground black pepper
• ¼ cup Parmesan cheese, shredded
• ½ (¼ oz.) scallion, chopped

1. Heat the butter in a large frying pan on medium heat. 
2. Add the sliced mushrooms, chopped red peppers, season with salt and pepper, and fry until soft.
3. Crack the eggs straight into the pan and stir right away so everything gets well incorporated.
4. Move spatula across the bottom and side of the skillet to form large, soft curds. 
5. Cook until no visible liquid egg remains, but the eggs are not dry.
6. Put the scramble on a plate and top with shredded parmesan and scallions.