Mix well parsley, eggs, cheese, salt, pepper and mustard and season to taste.
Wash and chop finely mushrooms. Wash spring onions, remove the dark green and cut into thin rings.
Fry mushrooms in a nonstick pan about 5 minutes and season well with salt and pepper.
Add the onions and saute briefly. Take out all, heat a little oil and add the peas with 2 tbsp. water. Cook 3 minutes, then add the vegetables again.
Pour egg mixture over the vegetables simmer over low heat covered about 20 minutes.