Cut the oyster mushrooms into strips and fry them together with the olives in a hot pan with olive oil; Beat the eggs and mix with about 1 tablespoon of water per egg and whisk, season with salt and pepper. Add to the seared oyster mushrooms and olives and let set while stirring only a little occasionally.
Sprinkle with rosemary and thyme and serve with white bread.
You can also use tomatoes instead of oyster mushrooms, which are also fried in slices or wedges.
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