Trim the root of the shimeji mushrooms and separate them. Cut the bacon into thin strips.

Place the shimeji mushrooms and bacon in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 2 minutes.

In a bowl, crack the eggs and mix well. Add the seasonings (mayonnaise, milk, salt, and pepper) and mix thoroughly.

Add the cooked shimeji mushrooms, bacon, and chopped parsley to the egg mixture and combine well.

Pour the mixture into a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1 minute 30 seconds. Remove and stir once.