8 oz. sliced, cleaned mushrooms (we like a selection of Crimi, Porobello, and white mushrooms)
1 large green bell pepper, coarsely chopped into pieces about 3/4 inch square
1-2 tsp. olive oil, to saute mushrooms and green peppers
3 green onions, white and green parts, sliced (also called scallions)
1 cup crumbled authentic feta cheese (or more, to taste)
Note: Bulgarian and French Feta are less salty that Greek feta.
18 free range, organic eggs
1 tsp. dried,oregano or Italian herb seasoning ( Non-Irradiated )
Fresh ground black pepper (Non-Irradiated) to taste (more is better)
1-2 chopped garlic clove(s)
Preheat oven to 375 F. coat 10 X 14 glass casserole dish with olive oil. (A dish slightly smaller than this will work. If your dish is much larger than this, just increase ingredients slightly.
Heat frying pan, add small amount of olive oil, and saute mushrooms 4-5 minutes, until softened and partly cooked. Spread mushrooms in bottom of casserole dish. Add a bit more olive oil to frying pan if needed, and saute green peppers until softened and partly cooked. Layer peppers over mushrooms. Crumble feta cheese over top of mushroom-pepper mixture. Beat eggs with oregano and black pepper. (Don't add salt because Feta cheese is salty enough.)
Bake about 45 minutes, or until casserole is firmly set and top is slightly browned. Serve hot. You can garnish with a dollop of organic sour cream topped with freshly made salsa.
One at a time, saute bell peppers and mushrooms and layer in casserole dish with green onions and Feta cheese crumbled on top.
Beat the eggs with oregano and black pepper, then pour over the vegetable-cheese misture and bake.