Simple Scrambled Eggs with Wild Mushrooms and Chorizo

• 2 tbsp olive oil
• 100 g/3½ oz chorizo, diced

Heat the olive oil in a non-stick frying pan (skillet) over a medium heat and sauté the chorizo, garlic and mushrooms until they begin to brown and soften. Add the beaten eggs to the pan and cook, stirring with a wooden spoon, until just set, about 1 minute. Remove from the heat and stir in the cream and chopped parsley. Season to taste and serve immediately.