3 tbsp. butter
1/4 c. chopped onion
1/2 c. chopped green pepper
2 c. chopped zucchini
12 eggs, beaten
1 c. thinly sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1 tsp. instant onion soup mix
1 1/2 c. milk
1/2 c. Swiss cheese, shredded
1/2 c. grated Parmesan cheese

TOPPING:

2 c. bread crumbs (seasoned)
1/2 c. Parmesan cheese
1/4 c. melted butter
3 tbsp. chopped parsley

Preheat oven to 350 degrees. Grease 12x8 inch baking dish.

In a large skillet, melt 3 tablespoons butter. Saute onion, green pepper and zucchini until tender. Add eggs and stir until eggs are set (not dry). Add mushrooms and toss.

In a medium saucepan, melt 2 tablespoons butter, blend in flour and soup mix. Cook until smooth and bubbly. Slowly add milk, cook until mixture boils and thickens, stirring constantly. Add cheeses, stir until smooth. Fold eggs into sauce. Pour into baking dish. Combine all topping ingredients and sprinkle over eggs and bake for 25 minutes. Serves 10-12.