Preheat your oven to 325 and sauté your mushrooms. I added a bit of aesofetida powder because I'm allergic to onion. If you're not (and I hope that's the case!) feel free to add some onions or onion powder.

Whisk the eggs and the rest of the ingredients, adding the mushrooms last so that they don't cook the eggs if they're still warm.

Pour egg mixture into a well oiled pan and bake for 30 minutes, checking the last five minutes to make sure the edges don't burn. I like mine more well done, the oven time ended up being closer to 45 minutes, but many people don't like them as dried as I do.