Preheat oven to 400 degrees F (205 degrees C).
Add Olive Oil (2 tablespoon) to a pan or skillet over medium high heat.
Sautee the Shallot (2) for 3 minutes.
Add the Mushroom (8 ounce). Cook, without stirring, until the mushrooms are well browned, 3 minutes. Sprinkle with Salt and Pepper (to taste).
Add the Dandelion Greens (1 bunch), Cherry Tomato (1 handful), and Serrano Chili (1). Sautee until greens wilt, 1-2 minutes. Make sure there is enough oil/butter in the pan so the eggs won't stick.
Whish Egg (8) or blend in blender. Add eggs to the pan then transfer to oven. Cook ~15 minutes until eggs start to brown. Serve immediately.