In a large sauté pan, heat olive oil over medium-high heat.

Add mushrooms / hotdogs / broccoli with salt / pepper / Italian herbs. Toss to coat all with the oil and then spread them into a single layer.

Cook for 4 mins on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.

Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until all are fully cooked, butter is melted and garlic is fragrant.

Remove from heat, stir in parsley and serve.

For scrambled eggs, heat a nonstick pan over low heat.

Crack eggs into a bowl, and whisk vigorously until the yolks and whites completely combine. Sprinkle with a pinch of salt, chives, Italian herbs and cheddar cheese into it.

When the pan is heated, add a spoonful of ghee. Let it melt and use a rubber spatula to spread the ghee around and make sure it covers the whole pan.

Pour eggs into pan. Now you have to be patient. Wait for a few mins for the bottom of the eggs to solidify slightly. Once this happens, begins to stir your eggs constantly. You don’t want the eggs to stick to the bottom of the pan.

Your eggs are ready just when they have all come together into a pile, they will be perfectly soft but not runny.

Serve with Sauteéd Broccoli / Mushrooms / Hotdogs with Garlic Butter. Ready to eat for breakfast!