1 lg. can plum tomatoes, drained & chopped
1 lg. onion, chopped
1 clove garlic, minced
1 lb. mushrooms, sliced
2-3 tbsp. butter
6-8 eggs, or Egg Beaters
3/4 c. grated cheese, Cheddar or Jack; or 1/2 c. Parmesan
Salt & pepper
1/2 tsp. oregano

1. Melt butter in a 10-12 inch frying pan over medium heat. Add onions, garlic and mushrooms and cook, stirring often, until soft.

2. Add tomatoes and oregano to pan and stir to heat through.

3. With a spoon, make 6-8 depressions in the tomato mixture; break an egg into each depression (or pour in Egg Beaters into each depression). Sprinkle lightly with salt and pepper; then sprinkle with cheese.

4. Reduce heat to low, cover and cook until eggs are set to your liking.