2 C chopped mushrooms
¾ C chopped roasted red peppers (from jar), squeezed of liquid
½ C chopped artichoke hearts (in water, not marinated), squeezed of liquid
½ C finely chopped green onions
6 eggs (or egg substitute equivalents)
1 ½ oz goat cheese
½ oz grated parmesan
Liberal sprinkling of herbes de Provence
Saute veggies in EVOO and herbes de Provence until softened and warmed through. Place in a round cake pan sprayed lightly with cooking spray. Cover with eggs and add goat cheese in small drops. Top with parmesan.
Cook in 350 degree oven for 25 minutes, or until set. Store in fridge.
Serve warmed or cold.