This is super easy and super delicious! The oyster mushrooms are a must, but the other veggies you can replace with anything you have. I used shredded kale and it turned crispy which ended up being a perfect topping. The eggs in the oven are really amazing, they cook so fast! This is going to be a go to recipe for us, where we will use any left over veg from the week. I made a sauce with Korean chili paste and siracha and sesame oil, and it was super quick and the perfect companion to the dish! My 8 year old also loved it.
