1 can cream of mushroom soup
3 tsp. dry sherry
1 1/2 c. each shredded Cheddar, Monterey Jack cheese
12 eggs
2 tbsp. milk
1 tsp. parsley flakes
1/2 tsp. dill
1/8 tsp. pepper
4 tbsp. butter
1/2 lb. sliced fresh mushrooms
1/4 c. chopped green onions
Paprika

Heat soup and sherry until hot and smooth, set aside. Toss cheeses and set aside. Beat eggs, milk, parsley, dill pepper. In large fry pan melt butter, add mushrooms and onions and cook, then add egg mixture and cook until eggs are softly set. Spoon 1/2 egg mixture in 7 x 11 inch baking dish, spoon 1/2 soup mixture over, then 1/2 cheeses. Repeat.

Sprinkle with paprika. If made ahead, cover and refrigerate. Bake uncovered at 300 degrees for 30-35 minutes. (1 hour if refrigerated) until bubbly. Let stand 10 minutes. Cut into squares.

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