In a large pan heat oil over medium heat. Along the pan’s perimeter place bread pieces, filling up all the empty places. In the middle add sliced onion and cook, stirring occasionally for a few minutes.
Add sliced mushrooms to the onions and cook for a few minutes. Add sliced tomatoes in a single layer and cook for a few minutes.
Flip the bread pieces over (add more oil to the pan if it’s getting dry). Crack the eggs over the pan in 4 separate areas. Scramble them up a little with a fork if you don’t like them runny.
Reduce heat to medium low, and cook until eggs are set. Season with salt and pepper. Sprinkle with parmsan, green onions and basil (optional). Remove from heat and enjoy!