Whisk the eggs, milk, baking powder, salt and pepper together and set aside.
In a non-stick pan sautee the mushrooms, onion and chilli in olive oil until golden.
Put the egg mixture over the mushrooms and cook on medium heat, resist the temptation to stir.
Allow the eggs to firm up and become golden and then, using a lifter turn over.
Allow to cook through and serve immediately.
Delicious as a breakfast treat served on toast.
Can be served as a snack on toasted baguette with a side salad and a glass of chilled chardonnay.