Place a wide cast iron skillet over medium-high heat and add the olive oil. Let it shimmer and ripple, filling your kitchen with a fruity aroma.
Add the sliced mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until they start to brown and release moisture, then give them a gentle stir.
Continue sautéing the mushrooms, stirring occasionally, for about 8-10 minutes until they turn a deep golden brown and smell rich and earthy.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant and golden, being careful not to burn it.
Push the mushrooms to one side of the skillet, then pour the beaten eggs into the cleared space. Let them sit quietly for 15 seconds until they start to set.
Gently scramble the eggs with a spatula, folding in the mushrooms as the eggs begin to firm up, cooking for about 2-3 minutes until they are creamy and just set.
Season with salt and freshly cracked black pepper to taste, then sprinkle with chopped fresh herbs for brightness.
Remove the skillet from heat and let it rest for 30 seconds. Serve directly from the skillet, drizzled with a little extra olive oil if desired.
