1 can cream of mushroom soup
8 eggs, slightly beaten
Dash of pepper
2 tbsp. butter

In a bowl, stir soup until smooth. Gradually add eggs and pepper. Melt butter in 10 inch pan, pour in egg mixture.

Cook over low heat. Do not stir as mixture thickens and cooks around the edges, gently lift cooked portion with spatula and allow thinner uncooked portion to flow to bottom until completely set but still moist. Approximately 8 minutes. Serves 4.