In a large nonstick skillet, saute the sausage, onion and mushrooms in oil until onion is tender. Meanwhile,in a large bowl, whisk the eggs, cream, basil and salt; pour over sausage mixture.
As eggs set, lift edges, allowing uncooked portion to flow underneath. When eggs are nearly set, sprinkle with cheese. Cook until the cheese is melted. Cut into wedges; serve with spaghetti sauce. Yield: 8 servings.