Eggs and mushroom

Material:
5 chicken eggs, shake off
3 tablespoons of instant creamy coconut milk
1¼ teaspoon salt
½ tsp powder powder
5 grains of red onion, thinly sliced
2 cloves of garlic, thinly sliced
1 red chili, seeded, thinly sliced
2 pieces of tomatoes, cut into small boxes
100 grams of mushroom, thinly sliced
3 tbsp cooking oil
How to make:
Mix the beaten eggs with thick coconut milk, salt and pepper. Stir well.
Heat oil, saute seasoning thinly sliced ​​until fragrant. Add tomatoes and mushrooms, stirring until wilted.
Pour a mixture of eggs, leave briefly and stir until grained. Cook until cooked