One Poblano pepper
Four mushrooms
A couple of eggs.

Deseed the pepper and dice into chunks, quarter sized or smaller works fine.
Slice mushrooms into 3/16 inch slices give or take.

Heat the frypan add butter or oil. When you tilt the pan side to side the oil or butter should show underlying ripples. If there are no ripples the pan may be a bit hot. Add peppers and mushrooms, season to your liking, sautee till the peppers become tender and the mushrooms wilt. You can cove them with a lid to speed cooking but be sure to stir them even when covered.

When the Pepper's become tender add your eggs and scramble as a mixture. The eggs will pick up any seasoning as you scramble them. Of course when they're done dishum up and enjoy.