| | Directions | | Chop onion and peppers and heat in olive oil. Add mushrooms and cook until mushrooms are done. Add black olives. Combine eggs, milk salt and pepper and scramble thoroughly. Add egg mixture to vegetable mixture in skillet and stir in tomatoes. Heat, scrambling lightly, until eggs are done. Stir in cheese and heat until cheese is melted. Serve with bacon, sausage or pork chops. Serves 8-10. |
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| Ingredients | | - |  | 1/2 cup extra virgin olive oil |
| - | | 1/2 pound fresh mushrooms, chopped |
| - | | 1 onion, chopped (large) |
| - | | 1 red bell pepper, diced |
| - | | 1 green bell pepper, diced |
| - | | 1 can black olives, chopped (small can) |
| - | | 1 dozen eggs |
| - | | 1/2 cup Milk |
| - | | 1 can Ro*Tel tomatoes |
| - | | 1 cup Mozzarella cheese, shredded |
| - | | salt and pepper to taste |
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