Initlugan nga Sal-ang

Method

1. Blanch cultivated mushrooms in boiling water for 90 seconds, drain, cool, and squeeze dry.
2. Beat eggs with fish sauce, salt, pepper, and spring onion.
3. Heat 1 tablespoon oil and sauté onion, tomato, and ginger until the tomato softens.
4. Add mushrooms and cook over medium-high heat until surface moisture evaporates.
5. Spread the filling evenly, add remaining oil around the pan, and pour in the eggs.
6. Lower the heat and cook until almost set, then fold or turn carefully and finish the second side.
7. Serve hot while the egg is tender and the mushrooms retain their shape.