Asian Scrambled Eggs

This is my all-time favorite egg recipe for breakfast! This recipe is for one serving only.

1 clove garlic, chopped
1-1/2 tsp fresh ginger, chopped
1 tsp peanut oil (*See Note below)
1/2 cup mushrooms, chopped
5 snow peas, quartered
1/4 red bell pepper, chopped
3 medium scallions (green onions), chopped
1-1/2 tsp soy sauce
2 eggs

In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil. After a couple of minutes, add mushrooms, snow peas and pepper. Stir-fry until mushrooms start to brown and lose most of their moisture. Add chopped scallions. Stir-fry for another couple of minutes while drizzling half off the soy sauce over the mixture; remove vegetables from skillet. Add remaining oil, then eggs. When eggs start to bubble around the edges, stir them with a spatula until scrambled. Just before eggs are completely cooked, add vegetables and mix thoroughly. Serve warm, with remaining soy sauce drizzled over top after cooking.

**Note: Peanut oil is not cheap. HOWEVER, if I see it on a good sale or get a free grocery card or something, I will sometimes splurge and buy a small jar of it. I don't use it often, but there are a few recipes where the flavor of it really makes a huge difference. This is one of those recipes. If I don't have peanut oil, I do just use whatever other oil I have on hand and it works just fine.