8-10 lg. fresh eggs
1 sm. onion
8 med. size mushrooms
1 sweet red pepper
1 sweet green pepper
1/2 tsp. coarse ground black pepper
1/2 c. fresh milk
3 tbsp. cooking oil, butter
2 tbsp. water
Salt & pepper to taste

1. Peel and mince onion. Clean and slice mushrooms and peppers.

2. With 2 tablespoons cooking oil, butter, saute onions, peppers and mushrooms in a 2 quart frying or wok until onions are translucent. Add 2 tablespoons water. Cover and turn heat down to a low simmer level.

3. In a large bowl, whip eggs and milk together thoroughly.

4. Add onion, pepper and mushrooms to egg mixture to bowl. Stir gently.

5. Add 1 tablespoon cooking oil, butter to fryer or wok and add egg mixture slowly so that vegetables are distributed fairly evenly.

6. Cover. Cook over as low a flame as possible for about 20 minutes or until the cooking aroma becomes apparent. The mixture should have risen to at least double in size and have a light, fluffy texture throughout.

7. Loosen around the edges with a spatula and turn upside down onto a flat plate or platter. Cut into 4 individual portions and serve. Salt to taste.

8. Individual portion may be reheated in covered dish in microwave (2 minutes, 20 seconds) or wrapped in foil and placed in oven (350 degrees) for 8-10 minutes. Serves 4.