Gently clean the Perretxikos (St. George's mushrooms) by brushing off dirt and trimming the stems; leave small caps whole and slice larger ones so they cook evenly.
Peel and thinly slice the Garlic and finely chop the Flat-leaf parsley. Crack and lightly beat the Eggs in a bowl with a pinch of Salt.
Warm a generous splash of Extra-virgin olive oil in a large skillet over medium heat until shimmering.
Add the garlic and cook briefly until fragrant (about 30–45 seconds), taking care not to let it brown.
Increase the heat to medium-high, add the mushrooms in a single layer, and let them sear undisturbed for 2–3 minutes; then stir and continue to cook until they release their moisture and turn golden, about 3–5 more minutes.
Reduce the heat to low, pour the beaten eggs over the mushrooms, let them sit for a few seconds, then gently fold and stir until the eggs are just set but still creamy—avoid overcooking.
Remove the pan from the heat, fold in the chopped parsley, taste and adjust seasoning if needed, drizzle a little more olive oil if you like, and serve immediately.
