1 (15 oz.) can Wolf brand Tamales
6 tbsp. butter
1 c. chopped white onions
1 (8 oz.) can Contadina tomato sauce
1 (4 oz.) can drained, sliced Green Giant mushrooms
1/2 c. black olives, sliced and drained
1 tsp. chili powder
5 lg. eggs
8 tbsp. white cooking wine
1/4 tsp. oregano
1/2 tsp. garlic salt
1 3/4 c. shredded sharp cheese
1 can sliced, drained Old El Paso green chilies

Preheat oven to 350 degrees. Butter a 2 quart casserole. Cut tamales into bite-sized pieces. Spoon them into the baking dish and put in oven. In black iron skillet, saute onion 5-8 minutes. Spoon in 2 tablespoons butter. Add tomato sauce, mushrooms, olives, green chilies and chili powder. Heat to boiling and pour over tamales.

Beat eggs with wine, oregano and garlic salt. Melt remaining butter in skillet. Add eggs and cook over medium heat, stirring until soft scrambled. Spoon over tamales. Top with cheese and bake 30 minutes. This is an excellent dish for brunch or supper. Can be made ahead and frozen.