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Preheat oven to 375 degrees.
Heat olive oil in a skillet and add mushrooms and green onions. Cook until softened and burning brown, and liquid has evaporated. Set aside.
Whisk egg yolks with ¼ teaspoon salt and some fresh pepper.
Place egg whites in a separate bowl of a standing mixer and add cream of tartar. Beat until stiff peaks start to form. Fold egg yolks in until well incorporated.
In a large oven safe skillet, melt butter but don’t let it brown. As butter foams add egg mixture, spreading evenly. Add the filling and top with mushrooms.
Transfer to oven and cook until eggs turn slightly brown – about five minutes. Poke a cake tester into the middle to be sure it’s cooked through before removing from oven.
Serve immediately.